1 box raisins
2 tbsp. butter
1 tsp. salt
3 tsp. baking soda
2 c. boiling water
4 c. sifted all-purpose flour
2 c. sugar
1 c. chopped nuts
2 eggs

In bowl, mix raisins, butter, salt and baking soda. Pour the boiling water over the mixture. Let stand at least 3 hours. Then add flour, sugar, chopped nuts and eggs. Fill 9 greased and floured medium size cans about 1/2 full.

Bake at 350°F for one hour. Turn loaves on side to cool. Wrap in foil and store overnight in refrigerator for easy slicing.

Yields 9 loafs. Note: Campbell's soup cans are just the right size to bake this bread in.