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2 cups graham or whole wheat flour
1/2 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
1/2 cup molasses
1 cup seedless raisins
Method:
Combine all ingredients; mix well. Spoon into 3 well-greased #303
cans. Let stand 1/2 hour. Bake at 350F for 45 to 50 minutes or until
cake tester comes out clean.
NOTE:
I use 2 Chock Full O' Nuts coffee cans from the 1960's when coffee
cans really held a pound. I've also used the family-sized cans from
pork and beans. Grease the cans and bake uncovered. The bread pulls
away from the sides of the can and falls out easily.
You need to let the batter mixture sit in the cans for a half hour so
that the batter can grow in the can before baking.
1/2 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
1/2 cup molasses
1 cup seedless raisins
Method:
Combine all ingredients; mix well. Spoon into 3 well-greased #303
cans. Let stand 1/2 hour. Bake at 350F for 45 to 50 minutes or until
cake tester comes out clean.
NOTE:
I use 2 Chock Full O' Nuts coffee cans from the 1960's when coffee
cans really held a pound. I've also used the family-sized cans from
pork and beans. Grease the cans and bake uncovered. The bread pulls
away from the sides of the can and falls out easily.
You need to let the batter mixture sit in the cans for a half hour so
that the batter can grow in the can before baking.
