1½ cup sifted flour
1½ tsp baking soda
½ tsp ground cinnamon
1½ cup sugar
1½ cup sieved persimmon pulp
¼ cup butter or margarine, melted
¾ cup milk
1 cup raisins
½ cup chopped almonds
Resift flour with soda and cinnamon.
Beat eggs until light. Beat in sugar. Stir in persimmon pulp and melted butter.
Add flour mixture alternately with milk and beat until smooth.
Fold in raisins and almonds. Pour batter into well-greased 9 x 5-inch loaf pan and set in pan of hot water.
Bake at 325°F 1½ to 2 hours or until done.
Serve warm with hard sauce or cold with whipped cream.
DATE: July 2002
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