Prepare a 9-inch square baker by spraying it with oil, or rubbing it with beef tallow covering the bottom and sides.

With the burner on low medium, place one cup each of peanut butter and lard into the pot.  Stir until mixed well and soft.

Add your cornmeal.  If you don’t have exactly 2 cups of corn meal, substitute flour for the balance.

Next add your cup of oats and your cup of additional grains. Continue stirring.

The mixture will be stiff, but well mixed.  Now add the seeds at the end.  The seeds attract the birds and give them a target to peck.  The mixture should be thick and fairly stiff.

After the mixture is completely blended, scoop it into the prepared dish and spread evenly across the entire pan. Cover and place the dish in the fridge or freezer for several hours to set firmly.

Once the cakes are set, cut them into fourths, wrapping each one in paper, plastic or foil.  Keep the ones you aren’t using in the freezer.  We have a double suet cage, so I like to start by placing two of the cakes in the feeder right away.