2 eggs
1 1/2 c. sugar
2 c. white Karo syrup
1 qt. buttermilk
5 c. flour
4 tsp. baking soda
1 tsp. salt
5 c. 40% Bran Flakes
2 c. raisins

Mix all ingredients (except for bran flakes and raisins) until smooth. Add bran flakes and raisins until well distributed. Lightly grease and fill four 1 pound coffee cans over 1/2 full. Bake at 350 degrees for 1 hour, or until toothpick comes out clean. Cool five minutes, remove bread from cans and cool completely before storing. Freezes well.