Preheat oven to 325°F (160°C).

In a large bowl, combine flour, sugar, cinnamon, salt, nutmeg, and soda.

In a separate bowl, whisk together eggs, water, Crisco oil, and pumpkin.

Add the wet ingredients to the dry ingredients and mix until just combined.

Stir in chopped nuts and raisins.

Grease and flour four 1-pound coffee cans.

Fill each can half full with the batter.

Bake for 1 hour, or until a toothpick inserted into the center comes out clean.

Let cool in cans for a few minutes before removing and slicing.