Grease a 8X4 inch loaf pan and set aside. In a medium sauce pan, combine raisins and the next 5 ingredients through water. Cook over medium heat, stirring occasionally, until boiling. Boil 20 minutes, remove from heat and set aside to cool. In a medium bowl, stir together whole wheat flour and the next 4 ingredients through cinnamon. Add the boiled ingredients and cooking sherry to flour mixture and mix until well blended. Pour batter into prepared pan. Bake 45 minutes, reduce heat to 325 and bake 15 minutes more or until a toothpick inserted comes out clean.
