3/4 c. chopped dates
1 c. boiling water
3 tbsp. shortening
1 egg
Pinch of salt
3/4 c. raisins
2 tsp. baking soda
1 c. sugar
2 c. all-purpose flour

Combine first 4 ingredients in mixing bowl; set aside.

Cream shortening and sugar, beating well at medium speed of electric mixer. Add egg and beat well; then stir in flour and salt. Add date mixture, stirring until well blended. Spoon batter into 2 greased and floured 1 pound coffee cans. Bake at 350 degrees for 50-55 minutes. Cool in cans 10 minutes; remove and cool completely.