1 1/3 c. seedless raisins
1 1/2 c. water
3 tbsp. butter
1 c. sugar
1 egg
2 1/2 c. flour
1 tsp. baking soda
1 tsp. vanilla
1/4 tsp. salt

1. Cook raisins in boiling water for 5 minutes. Set aside to cool.

2. Cream butter with sugar. Add the egg, blend thoroughly.

3. Sift flour, soda, salt. Add to creamed mixture along with vanilla, raisins and their liquid.

4. Pour mixture into 5 greased 10 1/2 ounce soup cans until 2/3 full.

5. Bake. Cool 10 minutes before removing from cans. Finish cooling on wire rack.