Bran Cake Recipe

• 1 cup lukewarm milk
• 1 cake compressed yeast
• 1/2 pound sifted pastry flour (2 cups well shaken down)
• 1/2 cup of a vegetable shortening
• 1 cup brown sugar
• 1 egg
• 1 teaspoon salt
• 2 cups bran (3 ounces)
• 1/2 cup raisins
• 1/2 cup dried currants
• 1/2 cup broken walnut meats
• 1 teaspoon vanilla flavoring

1. Dissolve the yeast cake in the warm milk, stir in the flour, and beat well.
2. Set this sponge in a warm place to rise.
3. Boil the raisins and currants in a little water until plump and drain.
4. Beat the shortening with a spoon until creamy.
5. Beat the sugar into the shortening and continue beating until the mixture is light and creamy. Add the egg and beat until stiff.
6. When the sponge is light, beat this mixture into it and beat in the salt and bran.
7. Beat the whole mixture together, then stir in the raisins, currants, and nuts.
8. Pour into an oiled bread tin and set in a warm place to rise about 1/2 inch.
9. Bake for about one hour in a warm oven.

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