Bran Muffin Cake

Adapted from Marion Cunningham's The Breakfast Book.
I like to bake this as a cake cut into squares rather than muffins because the moisture is retained.

Preheat oven to 350. Grease a Pyrex square pan or medium cast iron skillet.
Mix wet and dry ingredients separately then combine and pour into greased pan. Bake for 53 to 45 minutes - until a skewer comes out clean. These are great breakfast or afternoon tea.

2 1/2 cups bran
1 1/3 cups whole wheat flour
2 1/2 teaspoons baking soda
1/2 teaspoon salt - a pinch more if using Kosher salt
2 eggs
3/4 to 1 cup of leftover brewed tea or milk
1/3 cup veg oil
1/3 cup dark molasses
1/4 cup honey or sugar
1 cup raisins or dried cranberries