Gingerbread Mix:

2 cups sugar

8 cups all-purpose flour

1/4 cup baking powder

1 tsp baking soda

1 tbsp salt (if you use kosher, make it slightly heaping)

1 heaping tsp ground cloves

1 heaping tbsp ground ginger

1 1/2 tbsp ground cinnamon

2 cups shortening



In a very large bowl, whisk together the first eight ingredients:
Once combined add shortening:
Using your hands (or you could use a pastry blender, I guess. But where's the fun in that?) work the shortening in. It should look a bit like cornmeal:
This makes about 13 cups of mix. Store in an airtight container (or several, if you don't have anything large enough to hold it all). It will stay good for about 3 months, perfect for the holidays.