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Tin Can Raisin Bread

6 empty 15 ounce cans, labels
    removed and washed thoroughly
1 pound raisins
2 cups boiling water
2 teaspoons baking soda
2 heaping tablespoons shortening
2 eggs
2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons cinnamon raisin mixture
1/2 cup chopped nuts (optional)

Mix raisins, boiling water, baking soda and shortening together. Let set overnight in the refrigerator.

Add remaining ingredients to refrigerated mixture; mix well. Oil the 6 cans and fill with dough to a little over half full. Divide batter evenly. Bake at 350 degrees F for 60 minutes.

These are good hot or cold.

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