1 lb. raisins
3 tsp. baking soda
1 stick butter
2 c. boiling water

Pour water over raisins, soda, butter and let stand overnight.

2 c. sugar
4 c. flour
3 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. salt
3/4 c. nuts

Mix well. Pour into three well greased and floured coffee cans (1 pound). Fill half full. Bake at 300 degrees for approximately 1 hour. Check for doneness by inserting cake tester in center. Cool before wrapping. Keeps well in refrigerator (well wrapped). I wash coffee cans used to bake the bread; wrap bread in foil. Place back in cans with lids. Can be refrigerated. Best heated with butter.