Persimmon Bread

2 cups unbleached all-purpose flour

2 cups whole-wheat pastry flour

1 tablespoon + 1 teaspoon baking soda

1 teaspoon salt

1 teaspoon mace

112 teaspoon cloves

4 eggs

1 cup unsalted butter, melted

1/4 cup honey

1 3/4 cups brown sugar

213 cup bourbon

2 cups very ripe Persimmons, mashed

2 cups chopped walnuts (black, if you can find them)

2 cups raisins

Combine flour, pastry flour, baking soda, salt, mace, and cloves in large mixing bowl. In separate bowl, beat eggs, butter, honey, brown sugar, bourbon, and Persimmons. Add liquid to dry, stirring just until moistened. Stir in walnuts and raisins. Pour batter into two loaf pans. Bake at 350 degrees for about an hour.