Directions

1. 1. Combine the raisins and water in a three quart saucepan and bring to a boil. Cook uncovered for five minutes. Remove from heat and add the shortening. Cool to lukewarm.
2. 2. Sift the flour, sugar, baking soda and salt together into a mixing bowl. Add the eggs, walnuts and raisin mixture. Stir until just moistened. Spoon the batter into six greased (16 ounce) vegetable cans.
3. 3. Bake in a preheated 350 degree F oven for one hour or until a cake tester or wooden pick inserted in the center of each loaf comes out clean. Cover with aluminum foil for the last 15 minutes of baking to prevent overbrowning.
4. 4. Cool in the cans for 10 minutes before turning out onto wire racks to cool to room temperature.