Cooking Time: 45 minutes

2 c. seedless raisins
2 c. water

1 c. granulated sugar
2 eggs
1/2 tsp. salt
1 c. whole English walnuts
2 tbsp. butter
2 1/2 c. flour
3 tsp. baking soda

Bring raisins and water to a boil and then simmer 5 minutes. Cool.

Mix above ingredients as for a cake, except add cooled raisins in water and nuts last. Bake at 350 degrees for 45 minutes. I usually bake my batter in 6 - 7 soup cans or five #2 cans that have been greased (it is not necessary to flour the cans). Fill cans 2/3 full of batter. The cans give the bread an unique round shape.

After taking cans from oven, leave bread in the cans to cool. You can serve with heart shaped butter, gourmet coffee and Extra Egg Brunch for a special luncheon, or wrap and freeze to serve later. Great for holidays!