2 c. fresh raspberries 2 c. unbleached white flour 4 tsp. baking powder 1⁄2 tsp. salt 1 c. Sugar 4 tbsp. butter 2 eggs, well beaten 1 c. milk 1 can RediWhip

Clean raspberries; set aside. Mix flour, baking powder, salt, and sugar. Cut in butter with a knife or pastry blender. Add eggs, raspberries, and milk. Pour into well greased mini loaf pans. Add 3 inches of water into the CanCooker. Place 4 empty cans in CanCooker and place grate on top. (this will hold the loaf pans up above the water) Place lid on and steam for 90 minutes.

Remove and let cool. Serve individual slices with RediWhip and Enjoy!

NOTE*** You will need to use miniature loaf pans (we used aluminum disposable ones) Size 5-1/2 inches long X 3-1/2 inches wide X 2 inches deep. Only 2 pans will be able to fit into CanCooker at a time.

This recipe will yield 4 loafs.

Make batter ahead of time and place in storage container for easier use at campsite, etc.