Instructions: In a large mixing bowl, cream together sugar and shortening. Beat eggs and stir into creamed mixture. Add lemon peel and spices. Cut persimmons into halves and scoop out flesh, removing any seeds. Puree in a blender or food processor until smooth. Measure 1 cup puree. Stir puree into creamed mixture.

In a small bowl, sift together flour, baking powder and salt. Stir into persimmon mixture. Fold in raisins and nuts. Turn into a greased 9-by-5 inch loaf pan. Bake at 350 degrees for 1 hour or until done. Cool slightly before turning out of pan.

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