Persimmon Bread

1 cup seedless raisins
1/2 cup brandy
2 cups dark brown sugar, firmly packed
1/2 cup granulated sugar
2 cups ripe persimmon pulp
1 cup vegetable oil
4 eggs
4 cups all-purpose flour, unsifted
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon powdered ginger
1 cup chopped walnuts
Butter for pans
Flour for pans

Preheat oven to 350 degrees F.

Plump raisins in brandy and set aside.

Mix together the sugars 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, blending well. Add raisins and walnuts. Pour into 4 buttered and floured 7-inch loaf pans. Bake for 1 hour or until a wooden pick inserted in the center comes out clean.

Cool on a rack.