| | Directions | | Soak the raisins in the hot water until cool. Do not drain the fruit. Cream the two sugars with the Crisco till fluffy. Add two eggs and beat well; stir in vanilla. In a separate bowl combine the flour, baking soda and salt. Stir the dry ingredients into the sugar mixture alternately with the raisins and water combination. This is a stiff batter; make sure to not have any dry flour bits. Fold in the nuts. Fill greased cans 1/2 full and bake for 35-45 minutes at 350. Use vegetable cans, preferably ones that are white on the inside. Spray them or grease them with Crisco that you slathered onto paper towels. I have used some glass pint jars (straight sided) and when they come out of the oven seal them with sterile lids and screw bands. Make sure the rim of the glass jar has no crumbs on it. This is coming out of a 350 oven so they WILL seal. Stays on shelf for several months and make great gifts. I love this bread! Cool in the cans for 5 minutes and wrap well in foil, baggies or saran wrap. |
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| Ingredients | | - |  | 15 ounces raisins |
| - | | 3 cups almost boiling water |
| - | | 1 cup Brown Sugar |
| - | | 1 cup white sugar |
| - | | 4 tablespoons Crisco |
| - | | 2 Eggs |
| - | | 2 teaspoons Vanilla |
| - | | 5 1/2 cups flour |
| - | | 3 teaspoons baking soda |
| - | | 1/2 teaspoon Salt |
| - | | 1 cup nuts |
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