3-1/2 cups all purpose flour, sifted
1-1/2 teaspoon salt
2 teaspoon baking soda
1 teaspoon mace
2 cups granulated sugar
1 cup butter, melted
4 eggs, lightly beaten
2/3 cups cognac or bourbon
2 cups persimmon pulp, pureed (about 4 medium)
2 cups walnuts, coarsely chopped (optional)
2 cups raisins (optional)
Preheat oven to 350o. Grease and flour loaf pans. Sift all five dry ingredients into mixing bowl. Make a well in the center; add melted butter and eggs; then, cognac, persimmon puree, walnuts and raisins. Mix dough until it is quite smooth. Fill prepared loaf pans 3/4th full. Bake for 1 hour. Cool in pans; then turn out on a wire rack.
NOTE:
Wrap in foil if you wish to keep them. They will keep for 2 weeks.