2 c Unbleached all-purpose flour 2 c Whole-wheat pastry flour 1 tb Plus 1 ts Baking soda 1 ts Salt 1 ts Mace 1/2 ts Cloves 4 Eggs 1 c Unsalted butter, melted

1/2 cup vegetable oil 2 cups sugar 4 eggs 3-1/2 cups flour 3 tablespoon baking powder 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon cloves 1 teaspoon nutmeg 1 cup milk 2 cups persimmons, mashed 1 cup applesauce 2 cup pecans, chopped Glaze: (optional) 1 cup orange

INDIANA PERSIMMON BREAD Yield: 16 Servings 1 c Seedless raisins 1/2 c Brandy 1/2 c Sugar 2 c Firmly packed brown sugar 2 c Persimmon pulp 1 c Vegetable oil 4 Eggs 4 c All-purpose flour 2 ts Baking soda 1 ts Cinnamon 1 ts Nutmeg 1 c Chopped walnuts Preheat oven to 350 degrees. Lightly grease and

1. Combine flour, pastry flour, baking soda, salt, mace, and cloves in large mixing bowl. 2. In separate bowl, beat eggs, butter, honey, brown sugar, bourbon, and persimmons. 3. Add liquid to dry, stirring just until moistened. 4. Stir i in walnuts and raisins. 5. Pour batter into two loaf pans. 6.

2 ts Baking soda 1 ts Ground mace 2 c To 2 1/2 c sugar, to taste 1 c Melted butter 4 Eggs, lightly beaten 2/3 c Cognac or bourbon 2 c Persimmon puree ** 2 c Coarse chopped walnuts OPT 2 c Raisins OPT

2 Egg whites plus 1 Egg yolk 1 c Persimmon 1 c Chopped nuts 1 c Raisins 1 ts Vanilla 2 1/2 c Plain flour 1 ts Soda 1 ts Salt