In a heatproof bowl, combine the raisins, butter, baking soda, and boiling water. Let it sit overnight to plump up the raisins.
Preheat the oven to 350°F.
Add the remaining ingredients to the raisin mixture, and mix well. The batter will be very thick.
Transfer the batter into tin cans (Campbell's chunky soup size) that have been greased with shortening, until they are 3/4 full. This should yield about 6 cans.
Bake for 35 minutes or until done.
Remove from oven and let cool for a while before taking the cakes out of the cans.