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Persimmon Bread
| Ingredients | |||
| 2 | cup | flour, all-purpose | |
| 2 | cup | whole-wheat pastry flour | |
| 1 | tablespoon | + 1 t baking soda | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | mace | |
| 1/2 | teaspoon | cloves | |
| 4 | each | eggs | |
| 1 | cup | butter, melted | |
| 1/4 | cup | honey | |
| 1 3/4 | cup | brown sugar | |
| 2/3 | cup | bourbon | |
| 2 | cup | persimmons, very ripe, mashed | |
| 2 | cup | walnuts, chopped | |
| 2 | cup | raisins | |
Directions: | |||
| Combine flour, pastry flour, baking soda, salt, mace, and cloves in large mixing bowl. In separate bowl, beat eggs, butter, honey, brown sugar, bourbon, and persimmons. Add liquid to dry, stirring just until moistened. Stir in walnuts and raisins. Pour batter into two loaf pans. Bake at 350 degrees for about an hour. | |||
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