A thoroughly American bread, orriginating during the Great Depression. This bread is baked in tin cans (just like the hoboes did it back in the day). It's moist and delicious and very easy. It's no wonder that it's a hit to all who visit Greenfield Village in Dearborn Michigan.
raisins or currants
8 1/2 oz
all purpose flour (about 2 c.)
butter (melted and cooled)
egg (room temperature)
brown sugar ( firmly packed)
1Preheat oven to 350 F.
Grease and flour 3 or 4 empty and clean soup cans.
2Pour boiling water over raisins or currants.
Add brandy and let cool.
3Whisk together baking soda, salt and flour; set aside.
In large bowl mix together butter, milk, vanilla, egg and the sugars.
Add the raising or currants and all the liquid.
4Gently mix in flour mixture and walnuts until just blended. (It's ok if there are lumps or streaks of flour)
5Fill the soup cans to half full.
Bake for 40 minute to an hour.
Cool 5 minutes in cans before removing to a rack to cool completely.