2 c. All Bran cereal
2 c. boiling water
2 1/2 c. sugar
1 c. shortening
1 lb. raisins
5 c. flour
5 tsp. baking soda
1 1/2 tsp. salt
4 eggs
4 c. Bran Buds cereal
1 qt. buttermilk

Pour water over All Bran. Let stand while creaming sugar and shortening. Combine these ingredients and add 1 egg at a time, beating well. Toss Bran Buds and raisins together, then alternate with buttermilk and flour, salt and soda mixture. Can be stored in refrigerator 6 to 8 weeks. Bake at 375 degrees for 15 to 20 minutes.