1 c. brown sugar
1/2 c. honey
2 c. buttermilk
3 c. whole wheat flour (stir to loosen before measuring)
2 tsp. baking soda
1 tsp. salt
1 c. raisins
1 c. chopped nuts
1 c. chopped dates

Before mixing, measure raisins and chopped nuts and dates. Grease 4 (#2) cans (1 lb. 4 oz. size). Start oven at 350 degrees.

In large mixing bowl, combine sugar, honey and buttermilk. Stir to dissolve sugar and mix well. Add flour, soda, and salt and stir to mix thoroughly. Add raisins, nuts and dates. Mix thoroughly. Fill cans half full so bread will rise evenly. Bake 1 hour.

Cover with a cookie sheet during the first 1/2 hour. Cake tester in center should come out clean. Lay cans on side for 10 minutes. Loosen with knife and shake out of can. Cool completely. Wrap in foil or plastic wrap and freeze. Makes 4 loaves.