Categories: Breads, Fruits 
      Yield: 10 servings 
  
      3 c  Raisins                             4 ts Baking Soda 
      3 c  Water                               2 ts Salt 
    1/4 c  Shortening                          2 ea Eggs; Lg, Slightly Beaten 
  5 1/2 c  Unbleached Flour; Sifted            1 c  Walnuts; Chopped 
      2 c  Sugar                           
  
  Servings: 10 
   
  Combine the raisins and water in a 3-quart saucepan and bring to a boil. 
  Boil, uncovered, for 5 minutes, then remove from the heat and add the 
  shortening.  Cool to lukewarm.  Sift the flour, sugar, baking soda and salt 
  together into a mixing bowl and add the eggs, walnuts and raisin mixture. 
  Stir until just moistened. Spoon the batter into 6 greased (1-lb) vegetable 
  cans.  Bake in a preheated 350 degree F. oven for 1 hour or until a cake 
  tester or wooden pick inserted in the center of each loafcomes out clean. 
  Cover with aluminum foil for the last 15 minutes of baking to prevent 
  overbrowning.  Cool in the cans for 10 minutes before turning out onto wire 
  racks to cool to room temperature.