Ingredient

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.

Makes 4 to 6 mini loaves.