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Boil raisins and water for two minutes and cool. Then add the sugar, flour, salt and soda. Mix well. Add egg and shortening. Mix again. Pour into two cans that are greased well and approximately a 14 to 16 oz. size.
| Servings: | 12 |
| Time: | 10 Minutes Preparation Time 45 Minutes Cooking Time |
Source: A friend
By Elaine from Iowa
By
04/25/2009
I also bake bread in 48 oz juice cans , I use a basic bread recipe from a 1917 Purity cookbook. makes enough for 8 loaves, and all fit in the oven nicely. Bake at 375 for 35 min. let sit in cans for 10 min. then they just shake out.
By
04/25/2009
What temperature do you bake it on and how do you get it out of the can after it's baked?
By
04/24/2009
Recipe sounds great, but use CAUTION, not all cans are food safe. Do not use cans from non-food products. Any can that has had food directly in contact with the metal surface should be okay (coffee, juice, soup, etc.) Any metal container such as cookie and candy containers that are lined with paper are NOT safe for cooking or storing food where the food will come into direct contact with the metal. Those pretty paper liners are to keep the food from touching the metal container. If the container was food safe, no paper would be present.
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