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Raisin Nut Bread

2 c. boiling water (save it)
1 c. seedless raisins
1 c. prunes (I chop mine)
2 c. sugar
1/2 stick butter (I use 3/4 stick for moisture)
1/2 t. salt
1 egg
2 t. baking soda
4 c. flour
1 t. cinnamon (although, I personally use 1 T.)
2 t. vanilla
1 c. chopped pecans

Pour boiling water over raisins and prunes and let cool.
Cream sugar, butter, salt together.
Add egg, mix well.
Pour water off raisin/prunes and add baking soda to water; pour into creamed mixture. Add flour; cinnamon and vanilla. Fold in raisin/prunes and pecans. Grease and flour loaf pans - 2 regular size. Divide batter into pans. Bake at 325 for 30-35 minutes It can take 40 minutes to bake through.

This was my grandmother's recipe, passed to my Mom, now to me. I wanted to share it with you. My Mom made a drizzle icing of powdered sugar and water, served the bread sliced with the drizzle in a creamer bowl.

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