PART I:

2 c. raisins
2 tbsp. butter
2 tsp. baking soda
2 c. boiling water

Mix the preceding together and place in refrigerator overnight. Next day, combine with Part II.

PART II:

2 eggs
2 c. sugar
1 tsp. cinnamon
4 c. flour
1/2 tsp. salt
1/2 c. chopped pecans

Combine until well blended. Pour into 3 (1 lb.) coffee cans, well greased and floured (each 1/2 full). Bake 1 hour and 10 minutes at 350 degrees. This bread freezes well for later date.