2 c. flour
2 c. sugar
2 tsp. cinnamon
2 tsp. salt
1 tsp. nutmeg
1/2 tsp. allspice
4 tsp. baking soda
3 tsp. baking powder
3 tsp. melted butter
2 c. persimmon puree
1 c. milk
2 eggs
2 tsp. vanilla
2 c. walnuts, chopped
2 c. raisins or dates, coated in flour

Coat raisins in flour. Sift remaining flour with other dry ingredients. Add butter to dry ingredients. Combine remaining ingredients and add to dry ingredients and mix together well. Bake in covered container set in water bath.

NOTE: I use 2 quart Pyrex container set in a 3 quart container. Cook 1 1/2 hours at 325 degrees. Heat should be increased to 350 degrees if metal pans are used.