Stuffed Mushroom Caps

2 cups all bran cereal
2 cups boiling water
3 tbsp. baking soda
1 cup butter
3 1/2 cups sugar
4 eggs
2 cups raisins
1 qt. buttermilk
5 cups flour
2 tsp. salt
4 cups bran flakes

Mix together all bran, boiling water, and baking soda and set aside.

Cream together butter and sugar, blend in eggs, add all bran mixture, raisins and buttermilk.

Beat in flour and salt until no lumps remain.

Fold in bran flakes.

Let rest for 1 hour in fridge.

Bake at 400F for 20 minutes.

Can keep batter covered in fridge for 6 weeks.