Place the raisins in a small bowl; add boiling water. Cover and let stand for 10 minutes; drain. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggs.
Combine the flour, baking soda and salt; add to creamed mixture. Stir in the corn, nuts and raisins.
Pour into two greased 8-in. x 4-in. loaf pans.
Bake 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
