1 1/2 c. natural bran
1 1/2 c. All-Bran cereal
1/3 c. wheat germ
1 1/2 c. boiling water
1/2 c. butter
1 c. firmly packed brown sugar
1/2 c. white sugar
1/4 c. molasses
2 eggs
2 c. buttermilk
2 c. raisins or chopped dates
2 1/2 c. all-purpose flour
1 1/2 tbsp. baking soda
1 tsp. salt

Mix bran, All Bran, wheat germ, boiling water in a large bowl. Mix well and set aside. Cream butter, sugar, in a large bowl. Stir in molasses. Beat in eggs, then add buttermilk. Blend well. Stir in fruit.

In another bowl, mix flour, baking soda and salt. Gradually stir into batter. Stir in bran mixture and mix thoroughly. Cover and refrigerate 24 hours or more. DO NOT FREEZE. Batter keeps 6 weeks. Bake at 400 degrees for 20 minutes on high rack.