Refrigerator Gingerbread

(“An Original Recipe” from a Church recipe book, at least 50 years old)


1 cup Molasses

1 tsp soda (add to molasses)

1 cup milk

4 cups flour

1 tsp baking powder

3 eggs

1 cup sugar

1 cup fat (bacon for economy)

1 tsp ginger

1 tsp. Cinnamon

pinch clove

pinch salt


raisins and nuts if desired


This makes a very large gingerbread: 4 fair-sized pans.  Bake as you want, the longer it is kept in the refrigerator, the better the flavor.  I have kept this a month before baking.  I did this 25 years ago when frozen pies and cakes were unheard of.  Bake at 375 degrees