Raisin Bread

2 cups white or dark raisins
2 cups water
2 teaspoons baking soda
2 cups granulated sugar
1 teaspoon vanilla extract
1 cup broken nuts
3 cups flour
1/2 teaspoon salt
2 eggs, beaten

Mix raisins, water and baking soda in saucepan. Bring to a boil. Cool overnight in refrigerator. Combine with remaining ingredients. Grease three (1 pound) coffee cans and pour batter into them, filling cans slightly over half full. Bake 1 hour at 350 degrees F.

Slice immediately or cool and freeze.

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