Recipe(tried): Coffee Can Raisin Bread (no yeast)

COFFEE CAN RAISIN BREAD

2 cups raisins
2 cups water
2 tsp. baking soda
1/2 cup shortening
2 cups sugar
2 eggs
1 tsp. vanilla
4 cups flour
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 cup chopped pecans

Boil raisins, water and baking soda together for 1 minute. Remove from heat and cool slightly.

Beat shortening, sugar, eggs and vanilla together in a mixing bowl. Stir in the raisin mixture.

Combine flour, cinnamon, salt and nutmeg. Mix into wet mixture. Stir in pecans. Pour into greased 1 lb. coffee cans, 2/3 full (or loaf pans).

Bake in preheated 315 degree F oven for 1 hour and 15 minutes.