James Beard's Amazing Persimmon Bread

Adapted from Beard on Bread by James Beard. Using the higher amount of sugar will produce a moister and, of course, sweeter bread. I often use bourbon, as I like the flavor, but cognac and brandy work well, instead. I'm often asked about making this cake without the liquor and haven't tried it, as the liquor is an integral flavor in the cake. If you want to try it with something else, perhaps black tea or root beer could take its place. But I haven't tried either.

3 ½ cups sifted flour

1 ½ teaspoons salt

2 teaspoon baking soda

1 teaspoon ground nutmeg

2 to 2 ½ cups (400 to 500g) sugar

1 cup (8oz, 225g) melted unsalted butter and cooled to room temperature

4 large eggs, at room temperature, lightly beaten

⅔ cup (160ml) Cognac or bourbon whiskey (see headnote)

2 cups (500ml) persimmon puree, (from about 4 squishy-soft Hachiya persimmons)

2 cups (200g) walnuts or pecans, toasted and chopped

2 cups (270g) raisins, or diced dried fruits (such as apricots, cranberries, or dates)

Directions at davidlebovitz.com

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