1 qt. buttermilk
2 c. hot water
2 c. All Bran cereal
4 c. Bran Buds cereal
2 1/2 c. sugar
1 c. plus 2 tbsp. shortening
4 eggs
5 tsp. baking soda
2 tsp. salt
5 1/2 c. flour

Pour hot water over bran and let stand. Cream sugar, shortening, and eggs. Add buttermilk and blend. Add bran with water and flour. Mix just until moist. Do not overmix. Bake at 400 degrees for 16 to 20 minutes. This mixture will keep 5 to 8 weeks in the refrigerator. Raisins, dates, or nuts may be added, if desired.