James Beard's Persimmon Bread

Directions

1. 1

   3 1/2 c Sifted all-purpose flour 1 1/2 ts Salt 2 ts Baking soda 1 ts Ground mace 2 c To 2 1/2 cups -granulated sugar 1 c Butter, melted 4 lg

2. 2

   persimmons - - not necessary to peel 2 c Coarsely chopped walnuts -optional 2 c Raisins -optional Source: Beard on Bread 1973 Sift all five

3. 3

   Then make a well in the center and add the melted butter, egg, Cognac, persimmon puree, and if you like, the nuts and raisins

4. 4

   Mix the dough until it is quite smooth

5. 5

   Butter and flour four molds*, fill them about three-fourths full, and bake for 1 hr

6. 6

   at 350° F

7. 7

   Cool the loaves in the molds and turn out on a rack

8. 8

   NOTE: Wrap in foil after cooling if you wish to keep them