Grandma Joy's Boston Brown Bread

• 1 cup raisins
• 2 tablespoons rum
• 1 1/2 cups whole-wheat flour
• 1 cup white flour
• 2 1/2 cups bran flakes
• 1 teaspoon baking soda
• 1 egg
• 3/4 cup brown sugar
• 1/2 cup dark corn syrup
• 1/2 cup molasses
• 2 cups buttermilk
• 1 tablespoon butter for greasing the tin cans

1. Soak raisins in rum 2 hours.
2. Preheat oven to 350 degrees.
3. Combine flours, bran and baking soda.
4. In a separate bowl, combine egg, sugar, corn syrup, molasses, buttermilk and raisins (with liquor).
5. Mix well.
6. Stir in the flour mixture.
7. Pour the mixture into three clean, well-greased tin cans (2 1/2-cup capacity each), filling each about two-thirds full.
8. Cover each tightly with foil.
9. Place in a baking dish and add water to reach halfway up the side of the cans.
10. Cover baking dish with foil, place in oven and bake 3 hours.
11. Cool 15 minutes before removing from cans.

raisins, rum, flour, white flour, bran flakes, baking soda, egg, brown sugar, corn syrup, molasses, buttermilk, butter

Taken from cooking.nytimes.com/recipes/3946 (may not work)