(optionally vegan) Have two quarts (2 liters) boiling water and a pot with a rack and a tight fitting lid. (I had no rack and it came out fine.) Stir dry ingredients together, mix milk and molasses together, add to dry mixture. Add raisins and mix all together. Wipe inside of can with paper towel that has a few drops of oil on it. Pour batter into can (leaving 1/2 inch [12 mm] space for expansion). Wrap can tightly in foil. (I double wrapped it.) Place can in pot [on rack] with enough boiling water to come half way up the can. (I just floated the can in the water.) Cover and cook over low heat, water just barely bubling. Steam about two hours. Bread is done when a stick inserted into center of can comes out clean. (I didnt try that, just steamed it for two hours and it was fine.) Remove can from water and let stand 5 minutes. Push out of can and slice. (I served this with Boston style baked beans, whole wheat macaroni and soy cheddar, and an Yves hot and spicy veggie hotdog.) (The recipe calls for a one pound (450 gram) coffee can or two smaller cans. I found that the whole thing fit into a 15.5 fluid ounce stewed tomato can.) Neal Pinckney <> Healing Heart Foundation <> Makaha, Hawaii <> AH6HM Posted to fatfree digest by "Dr. Neal Pinckney" on Nov 10, 1998,
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