Whisk the flour, salt, and baking soda together. Add the cinnamon and nutmeg to the dry mix. Stir them well in a large mixing bowl.

Mix the melted butter and sugar in another bowl. Stir in the eggs one at a time now. The mixture should look smooth and pale yellow.

Add the persimmon pulp and the liquor next. Stir these into the wet ingredients very gently. The smell will be very strong and pleasant.

Fold the dry ingredients into the wet mixture slowly. Do not overmix the batter at this stage. Stop when you see no more white flour.

Stir in the chopped nuts and the raisins now. Distribute them evenly throughout the thick, dark batter. This adds texture to the finished loaf.

Pour the batter into the two prepared pans. Smooth the tops with a flat spatula or spoon. Make sure both pans have the same amount.

Bake the loaves for about one hour today. Check the center with a clean wooden toothpick. It should come out dry and without crumbs.