Round Raisin Nut Bread

Yield: 4 to 6 mini loaves

Ingredients

• 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 all-purpose flour
• 1 cup chopped English walnuts

Instructions

1. Heat oven to 350 degrees F. Grease 4 to 6 empty clean soup or vegetable cans and line with wax paper.
2. 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.
3. In a large bowl, beat together eggs, sugar, salt and vanilla extract. Add raisin mixture, alternating with flour.
4. Stir in nuts. Pour into prepared cans.
5. Bake for 1 hour or until top springs back when touched.
6. Allow to cool slightly, 5 to 10 minutes.
7. Run a knife between the can and the wax paper to loosen bread and turn out.