Instructions: Soak raisins in water and soda for 2 hours or overnight, then add sugar, oil and flour. Mix well.

Grease soup cans well and fill 1/2 full with batter.

Bake at 300F for:
10 oz. can - 1 hour 15 minutes
14 oz. can - 1 hour 30 minutes

Wait until cool, the slice knife around edge of tins and pat out. For best flavour, leave for at least 2 days before eating.

Makes 5-6 14 oz. cans or 7 10 oz. cans.

Freezes well.

Description: "Rich sweetish, brown bread that is great with just butter."

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