|Soft bread crumbs||2 1⁄4 Cup (36 tbs)|
|Butter milk||1 Cup (16 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Raisins||1 Cup (16 tbs)|
|Finely chopped walnuts||1⁄2 Cup (8 tbs)|
|Sifted powdered sugar||2 Tablespoon|
Soak bread crumbs in buttermilk for 5 minutes.
Cream together brown sugar and butter; add egg and bread mixture.
Beat till smooth.
Stir flour, soda, cinnamon, and salt together thoroughly; blend into creamed mixture.
Stir in raisins and walnuts.
Turn into agreased and lightly floured 6-cup ring mold.
Cover with foil; tie with string.
Place on rack in deep kettle; add boiling water to depth of 1 inch.
Cover and steam till done, 2 1/4 to 2 1/2 hours, adding water if needed.
Remove from kettle.
Let stand 15 minutes; unmold.
Dust with powdered sugar.