1/2 lb. butter
4-5 c. sugar
4 eggs
1 qt. buttermilk
5 c. flour
2 c. boiling water
5 tsp. baking soda
2 c. bran flakes cereal
4 c. All-Bran cereal

Cream butter and sugar. Add eggs, then alternately add flour and buttermilk. Combine baking soda and boiling water. Let cool slightly before adding to batter. Fold in bran flakes and All-Bran. Bake at 375 degrees for 1/2 hour. Batter will last 6 weeks in refrigerator.