8 cups flour 2 cups sugar 1/4 cup baking powder 1 tablespoon salt 1 teaspoon baking soda 1 teaspoon cloves 1 tablespoon ginger 1 tablespoon cinnamon 2 cups shortening (See Variation in NOTES)
In a large bowl, sift together flour, sugar, baking powder, salt, baking soda, cloves, ginger and cinnamon. Mix well.
With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Pur in a large airtight container. Label. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 13 cups of Gingerbread Mix
NOTES : Substitute 2 cups of brown sugar for granulated sugar