Icebox Gingerbread

by Cindi SutterFounder of The Spirited Table® - Recipe from Barbara Morrison submitted by Carol Dancey, her youngest daughter

For my Barbara back story see another favorite recipe from Barbara - Hot Buttered Rum Batter

1 cup butter
1 cup molasses
1 cup sugar
1 cup buttermilk
4 cups flour
4 eggs
1 cup raisins
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp ginger
1/2 tsp cinnamon
1/4 tsp cloves
Pinch of salt


  1. Cream butter and sugar. Add eggs one at a time; beating well after each egg. Add molasses. Sift flour with spices 3 times. Beat flour mixture in alternatively with buttermilk; ending and beginning with flour. Stir in raisins and as many nuts as you like. 
  2. Bake at 350° in muffin tins for 10-15 minutes. Keeps in refrigerator for a month. Don’t stir after dough is refrigerated.