• 1 C. sugar
• 1 C. packed brown sugar
• 2 eggs
• 2 C. buttermilk or sour milk
• 1 C. vegetable oil
• 1 tsp. vanilla extract
• 1 tsp. apricot brandy (optional)
• 1 C. chopped walnuts
• 1 C. raisins
• 4 C. flour
• 2 tsp. bakuing soda
• 1 tsp. baking powder
• 2 tsp. cinnamon
• 1 tsp. nutmeg
• 1 tsp. allspice
• 1 tsp. cloves

Cream sugar, brown sugar and eggs together. Add oil, vanilla, and brandy. Mix together. Sift flour, baking soda, baking powder, cinnamon, nutmeg, allspice and cloves. Add to egg mixture alternately with buttermilk. Stir in raisins and walnuts. Fill greased, 1 pint wide mouth canning jars with perfectly straight sides, a little more than half filled. Place filled jars on cookie sheet. Bake in a preheated oven, 350 degrees, for 40 to 45 minutes or until tested done like a cake.Cool 10 minutes in jars. Remove from jars and cool 15 minutes on racks. Wrap each loaf in plastic wrap while still warm. Finish cooling on racks. Freezes great if wanted to make ahead of time.Note: to make sour milk, mix 2 C. milk with 2 Tbs. white vinegar mix together. Let stand for 5 minutes before using.