5 c. all-purpose flour
5 tsp. baking soda
2 tsp. salt
2 tsp. ground allspice
1 (15 oz.) box Raisin Bran
3 c. sugar
4 eggs
1 c. vegetable oil
1 qt. buttermilk
2 tsp. vanilla

Using large bowl, combine first 4 ingredients. Add bran flakes, sugar, and stir.

In a mixer bowl, beat eggs, add oil, buttermilk and vanilla to eggs and blend. Pour egg mixture over flour mixture and stir well. Transfer batter to large sealed plastic container and store in refrigerator. Keeps 6 weeks.

Bake fresh daily if you wish or all at once for large quantity, approximately 48. To bake at later time, do not re-stir batter.

Preheat oven to 375 degrees. Fill paper lined tins about 3/4 full. Bake 20 minutes or until top springs back to touch.