Persimmon Bread with Bourbon, Dates, and Walnuts

INGREDIENTS

• 3 1/2 cups sifted unbleached all-purpose flour (I used King Arthur)
• 1 1/2 teaspoons salt
• 2 teaspoon baking soda
• 1 teaspoon ground mace (I substituted freshly grated nutmeg)
• 2 to 2 1/2 cups sugar (I used 2 cups)
• 1 cup melted unsalted butter and cooled to room temperature
• 4 large eggs, at room temperature, lightly beaten
• 2/3 cup brandy or bourbon (I used bourbon)
• 2 cups persimmon purée (from 4-5 very ripe Hachiya persimmons)
• 2 cups walnuts, chopped
• 2 cups raisins (I used chopped dates)