A rich brown bread laced with raisins and baked in one-pound coffee tins. It is an eggless quick bread that gets its moisture from the oil and raisin liquid, and keeps well for days.
Mix baking soda and water together and pour over the raisins. Let stand overnight without stirring. Next morning sift together the flour, sugar, and salt, and stir this into the raisin mixture with a spoon. Add oil and continue to mix well with a spoon. Batter will be thick. Grease and flour three 1-pound coffee cans and put one third of the batter into each can, leaving top of can open for baking. (Cans will be about half full.) Bake at 350 degrees F for half an hour; reduce heat to 325 degrees F and bake another half hour. Near the end of the baking, cover the open cans with foil if necessary to prevent excessive browning. Test breads with a long cake tester and remove from oven. Lay cans on their sides and turn occasionally to loosen the bread. (Be sure to do this.) Remove from cans when cooled.