1 c. shortening
1 c. granulated sugar
1 c. molasses
1/2 c. raisins
1/2 c. chopped pecans
1 c. buttermilk
4 eggs
4 c. flour
1 tsp. salt
2 tsp. baking soda
2 tsp. ginger
1/4 tsp. cinnamon
1/4 tsp. allspice

Cream sugar and shortening; add eggs. Beat well after each addition and add molasses. Stir soda into buttermilk and when it begins to foam, add to mixture. Fold in raisins and pecans. Pour into jar and keep covered in refrigerator. Allow to stand 24 hours before baking any muffins. Then bake as needed. Always stir well before baking. Mixture will keep 3 weeks in refrigerator.