3 1/2 c. sifted all-purpose flour
1 1/2 tsp. salt
2 tsp. baking soda
1 tsp. mace (opt.)
2 to 2 1/2 c. sugar
1 c. melted butter
4 eggs, lightly beaten
2/3 c. brandy (may substitute apple juice)
2 c. persimmon puree
2 c. coarsely ground walnuts

Sift flour, salt, soda, mace and sugar together into a large mixing bowl. Make a well in center and add the melted butter, eggs, brandy, persimmon puree and nuts. Mix until dough is smooth.

Butter and flour 4 (1 pound) coffee cans. Fill each can about 3/4 full and bake for 1 hour in a 350 degree oven. Cool loaves in cans and then turn out on racks. Batter may also be baked in round 9-inch cake pans. This bread will keep for months, wrapped in foil and frozen.