1 c. dark molasses
4 eggs
2 tsp. baking soda
1 c. buttermilk
4 c. all-purpose flour
1 c. shortening
1 c. sugar
1 c. chopped pecans
1 c. seedless raisins
2 tsp. ground ginger
2 tsp. ground ginger
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon

Combine shortening and sugar, creaming until light and fluffy. Stir in molasses; add eggs, one at a time, beating well after each addition. Dissolve soda in buttermilk. Combine flour and spices; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pecans and raisins. Store batter in air-tight container. Refrigerate. When ready to bake, fill greased 1 1/2 inch muffin cups 2/3 full. Bake at 350 degrees about 20 minutes or until muffins test done. Batter may be stored for several weeks in refrigerator. To bake without chilling batter, reduce baking time to 15 minutes.