Photograph Copyright©2003 A Cook's Wares and OnMainSt.com

Ingredients:
3 eggs
2 cups sugar
1 cup oil
3 cups flour
1 tsp baking soda
1 tsp baking powder
1 cup walnuts, finely chopped
3/4 cup raisins

Cream the eggs, sugar and oil.  Mix dry ingredients and add to cream mixture.  Bring 1 cup of water to a boiling and add the raisins, then continue boiling for 5 minutes.  Drain and add to the cake batter along with the nuts.  Spoon into 3 greased and floured 1 lb. coffee cans.  (Tip: save one of the plastic coffee can lids for flouring your coffee cans. After greasing, put a spoonful of flour into the coffee can. Put the plastic lid back on, and shake the can to distribute the flour. Pour the extra flour into the next can, and so on.)  

Bake at 350°F for 1 hour, 15 minutes to 1 1/2 hours, or when a cake tester comes out clean.  Because the baked cake is about 6" deep, the Ateco Cake Tester is useful.  It is about 5" long, and will insert deeply enough to properly test the cake for doneness.  

When done, let the cake cool in the can for 7-10 minutes, then run a butter knife around the edges to loosen, and invert the can to cool.  When cool, remove from the can and cut into 1/2-inch slices, then quarter each slice.  It makes very pretty presentation.