3 c Raisins
1/4 c Shortening
2 c Sugar
2 ts Salt
1 c Walnuts; chopped
3 c Water
5 1/2 c Unbleached flour; sifted
4 ts Baking soda
2 ea Eggs; lg, slightly beaten
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 loaf comes 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.
Yields
10 Servings