Round Raisin Nut Bread 2 cups raisins 2 cups water 2 teaspoons baking soda 2 eggs 1 1/2 cups granulated sugar Dash of salt 1 1/2 teaspoons vanilla extract 3 cups flour 1 cup chopped English walnuts
Preheat oven to 350 degrees F. Grease 4 to 6 empty clean soup or vegetable cans and line with wax paper.
Combine raisins, water and baking soda in a small saucepan. Bring to a boil. When mixture begins to foam, remove from heat and set aside.
In a large bowl, beat together eggs, sugar, salt and vanilla extract. Add raisin mixture, alternating with flour. Stir in nuts. Pour into prepared cans. Bake oven for 1 hour or until top springs back when touched. Allow to cool slightly, 5 to 10 minutes.
Run a knife between the can and the wax paper to loosen bread and turn out.
