1 (15 oz.) box raisins
2 c. boiling water
1 1/2 c. sugar
1 tsp. vanilla
2 tsp. shortening
3 eggs, beaten
4 c. flour
1 tsp. salt
1 tsp. baking soda
1 c. whole walnuts

Pour 2 cups boiling water over raisins and stand overnight. Add remaining ingredients and mix well. Pour into five small bread pans. Bake at 350 degrees for 1 hour or until done. May be kept at room temperature for several days or in refrigerator for several weeks.