Ingredients

The following ingredients have 6 Servings
  • 16 ounces raisins
  • 1 tablespoon butter
  • 2 teaspoon baking soda
  • 2 cup boiling water
  • 4 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoon ground cinnamon
  • 1/2 cup chopped pecans
  • 2 eggs (beaten)
  • 1 teaspoon vanilla extract

Instruction

  • In a heatproof bowl, combine the raisins, butter, baking soda, and boiling water. Let it sit overnight to plump up the raisins.
  • Preheat the oven to 350°F.
  • Add the remaining ingredients to the raisin mixture, and mix well. The batter will be very thick.
  • Transfer the batter into tin cans (Campbell's chunky soup size) that have been greased with shortening, until they are 3/4 full. This should yield about 6 cans.
  • Bake for 35 minutes or until done.
  • Remove from oven and let cool for a while before taking the cakes out of the cans.