Description
This batter can be stored in your refrigerator, unbaked for 6 weeks. Use only the amount you want each day. Mine never seems to last that long!
Ingredients
- 6 cups boiling water
- 6 cups whole bran cereal
- 3 cups shortening
- 9 cups white sugar
- 12 eggs
- 12 cups buttermilk
- 15 cups all-purpose flour
- 5 tablespoons baking soda
- 1 tablespoon salt
- 12 cups whole bran cereal
Instructions
- In a large bowl
- add boiling water to the first 6 cups of bran cereal
- cool.
- Cream shortening or margarine
- sugar
- eggs
- and buttermilk together. Add to bran mixture. Stir in flour
- baking soda
- and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.
- Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.
Servings: 216