Icebox Gingerbread - cooking recipe

Ingredients

1 c. sugar
1 c. Crisco (part butter)
1 c. buttermilk
1 c. sorghum
4 eggs
2 tsp. soda
1/2 tsp. nutmeg
2 tsp. ginger
1/2 tsp. allspice
4 c. flour

Preparation

Beat sugar and Crisco/butter mixture in mixer. Add sorghum, then eggs (one at a time and beating between each one). Add dry ingredients alternately with buttermilk. Refrigerate batter. Will last for about a week. Bake amount you desire in muffin tins (lined with paper bake cups). Fill cups about 2/3's full. When you bake, add nuts and/or raisins if desired. Bake at 400\u00b0 about 20 minutes.