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Boston Brown Bread

1/2 c Flour, sifted
1/2 ts Baking powder
1/2 ts Soda
1/2 ts Salt
1/2 c Yellow cornmeal
1/2 c Whole wheat flour
1 c Nuts; chopped (opt)
6 T Dark molasses
1 c Buttermilk or sour cream
1/2 c Raisins


Sift flour with baking powder, soda and salt. Stir in cornmeal and whole wheat flour. Add remaining ingredients, beat well. Pour batter into greased and floured 2-pound coffee can. Pour 2 cups water into slow cooker, set can aside. Place aluminum foil over top and fold down around edge of cooker. Cover and bake on High for 4 to 5 hours. Remove and let cool 1 hour before unmolding. Slice and serve with wedges of cream cheese.

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