Boston Brown Bread
Recipe comes from Sue A. Mertens Minick from Hazelwood, MO. She actually found this site on the internet! And yes, she is family 
1 box Raisins
1 Tbsp. Butter
2 tsp. Baking Soda
2 C. Boiling Water
Boil water, and add the above ingredients. Let sit overnight. This makes the raisins plump up. And then add the following to the raisin mixture. (This batter will be very thick.)
4 C. Flour
2 C. Sugar
2 tsp. Cinnamon
1/2 C. chopped Pecans
2 Eggs, Beaten
1 tsp. Vanilla
4 C. Flour
2 C. Sugar
2 tsp. Cinnamon
1/2 C. chopped Pecans
2 Eggs, Beaten
1 tsp. Vanilla
Mix well and put into tin cans that have been greased with shortening. (Campbell’s large chunky soup size.) This might be a #303, but I am not sure. Fill 3/4 full. This should yield about 6 cans. Bake in a 350 degree oven for 35 minutes, or until done. Remove from oven and let cool for a while before taking the cakes out of the can.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 