1 c. seedless raisins
1/2 c. brandy
2 c. dark brown sugar, firmly packed
1/2 c. white sugar
2 c. ripe persimmon pulp
1 c. vegetable oil
4 eggs
4 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. powdered ginger
1 c. walnuts, chopped

Butter and flour four (7-inch) loaf pans. Preheat oven to 350°F. Put raisins in brandy. Mix together the sugar with persimmon pulp and oil. Add eggs, one at a time, beating well after each addition. Sift together the dry ingredients and add to egg mixture; blend well. Add raisins and walnuts. Pour into 4 prepared loaf pans.

Bake 1 hour or until toothpick comes out clean. Cool on rack.