Nonnie's Raisin Bread Thanks to Stefan Yield: 1 loaf or 1 12 x 9 cake pan 1 lb. raisins 2 tsp. baking soda 1 cup butter 2 cups sugar pinch of salt 4 cups flour 1 tsp. cinnamon 1/2 tsp. ground cloves 1/2 tsp. ground nutmeg 1/2 tsp. ground allspice Boil raisins in 3 cups of water for 3 minutes. Remove from the burner and add baking soda and butter. When cool add sugar and a pinch of salt. Sift together the remaining ingredients and add. Bake at 275o to 300o in a 12 x 9 inch pan which has been liberally greased with butter. After an hour test this with a toothpick. Sometimes it takes longer! If it begins to brown too much before the toothpick comes out clean, lower the oven temperature. Cover tightly with foil and it will last for weeks. It also freezes quite well. Enjoy!" Note: Glorya's notes: "Nonnie and Cappy were my mother's parents, with whom I spent a great deal of time when I was young. Every Christmas Eve, they would come by to trim the tree and we would break open Nonnie's new batch of raisin bread. When she died, my mother gave me her hand-written cookbook, which included all ingredients, but no instructions! Also, there was no recipe for raisin bread, which she obviously whipped up by memory. Several years later, I was at a friend's house and his German mother served what she called Schnitz Brot (cut bread) and it was Nonnie's raisin bread. Rather than bake it in bread loaf pans, as my grandmother did, Mrs. Popham used a 12x9x2 pan, which I find much more satisfactory." This recipe has always been made and served by Glorya and now Stefan and Lauren at Christmas time.

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