Instructions: Preheat oven to 350 degrees. Lightly grease and flour two 9 x 5 inch or three 8 x 4 inch loaf pans. Put the raisins in the brandy and set aside. Combine the sugars, persimmon pulp and oil. Add eggs, one at a time; beat well after each addition. Sift together the dry ingredients into a medium bowl. Add to the egg mixture and stir in the brandied raisins and the nuts. Pour into greased pans.

Bake for 1 hour, a bit longer for the 9 inch pans. Be sure to test with a cake tester to make sure the bread is done; you may have to adjust cooking time.

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