Persimmon Pudding

If you have never had persimmon pudding, you are in for a real treat if you try this--It is Nancy Reagan's recipe, and she was on the right path to a dessert that has fall fruit, that has all the wonderful characteristics of a fruit cake with none of the fake candied cherries and citron.  This has been a long-time favorite in cooking sessions that I have been doing with my friend Ivy for almost 30 years.  It is a wonderful holiday dessert.

Nancy Reagan's Persimmon Pudding
• 1/2 cup melted butter
• 1 cup sugar
• 1 cup flour, sifted
• 1/4 tsp. salt
• 1 tsp. ground cinnamon
• 1/4 tsp. nutmeg
• 1 cup persimmon pulp (3 to 4 chopped nuts (optional) ripe ones)
• 2 tsp. baking soda
• 2 tsp. warm water
• 3 tbsp. brandy
• 1 tsp. vanilla
• 2 eggs, slightly beaten
• 1 cup seedless raisins
Stir together the melted butter and sugar. Resift the flour with salt, cinnamon, and nutmeg and add to the butter and sugar mixture. Add the persimmon pulp, sold dissolves in warm water, brandy, and vanilla. Add the eggs, mixing thoroughly but lightly. Add the raisins and nuts. Put in a buttered steam-type covered mold and steam two and a half hours. Flame at the table with brandy.