From my maternal Grandmother, who inherited the recipe from her German mother. Every year at our annual family weekend reunion, this is a must, as well as our homemade noodles fixed with salt pork and tomatoes and German Kuchen.

1 qt. milk (4 c.)
1 c. molasses
1/2 c. brown sugar
1/2 c. white sugar
2 c. white flour
4 c. graham (or rye) flour
2 tsp. baking soda
2 tsp. salt
1 box raisins

Dump measured ingredients into large bowl or pan. Mix well. Put in individual cans with spring tops, or can use soup cans-vegetable cans with waxed paper or foil on top. (Use rubber band to anchor waxed paper). Put in steamer with water 1/2 way up the cans and steam for 2 hours. (If steamer is not available, a Dutch oven with a cover, or even a covered roasting pan could be used).

After steaming for 2 hours, put in 350 degree oven for 15 minutes until toothpick comes out clean. (If toothpick test is clean after steaming, this step can be omitted). Makes approximately 5-6 tins.

(I spray Pam into the cans before adding batter, and let cool slightly before removing from cans).