MIXTURE A: Bring to boil 1 1/2 cup dark raisins, 1 1/2 cup water, 1 tablespoon butter. Let cool.

MIXTURE B: Stir 1 teaspoon vanilla with 1 beaten egg. Set aside.

MIXTURE C: 2 1/2 cups flour, 1 1/2 cup sugar, 3/4 teaspoon salt, 2 teaspoon baking soda.

Mix C mixture with A mixture, then add to B mixture. Fill cans half full. Bake at 350 degrees for 1 hour in #2 cans and approximately 30 to 45 minutes in soup cans.

Remove when browned and falling away from sides. Open bottom of cans and push bread out. Remove within 10 minutes or bread will stick. Good when frozen. Makes good little gifts.