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Persimmon Bread

3 1/2 cups all purpose flour, sifted
1 1/2 tsp. salt
2 tsp. baking soda
1 tsp. mace
2 cups granulated sugar
1 cup butter, melted
4 eggs, lightly beaten
2/3 cups cognac or bourbon
2 cups persimmon pulp, pureed (about 4 medium)
2 cups walnuts, coarsely chopped (optional)
2 cups raisins (optional)

Preheat oven to 350. Grease and flour loaf pans. Sift all five dry
ingredients into mixing bowl. Make a well in the center; add melted
butter and eggs; then, cognac, persimmon puree, walnuts and raisins.
Mix dough until it is quite smooth. Fill prepared loaf pans 3/4th
full. Bake for 1 hour. Cool in pans; then turn out on a wire rack.
Note: Wrap in foil if you wish to keep them. They will keep for 2
weeks.

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