In large mixing bowl place 1 1/2 cups white sugar, 1 cup persimmon pulp (remove seeds), and 1 cup shortening or vegetable oil. Mix well. Stir in 2 eggs and stir and stir. Have sifted 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and 1/4 teaspoon baking powder; stir in. Add 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 cup raisins, and 1 cup walnuts. Mix well.

Bake in 2 small loaf pans at 350 degrees for 45-60 minutes. Cool; remove from pans. Glaze each loaf with 1 tablespoon thin persimmon pulp, 2 tablespoons hot water, and enough powdered sugar to thicken like icing. Add a small lump of butter; stir until creamy and spreadable.