Melt suet, in the top pan of a double boiler; let cool completely; melt again. (Melting it twice makes it harder when cooled.) Remove it from the heat, add the peanut butter, stir until the mixture is well blended; mix in remaining ingredients. Pour mixture into foil molds (made by lining the inside of a 4" x 4" x 1" cardboard box with aluminum foil), margarine tubs or cupcake liners placed inside themuffin tins. Chill. When the mixture is firm, remove the cakes from the molds. Store in plastic sandwich bags in the freezer until needed.

Makes six 4" x 4" x 1" cakes, six margarine tub sized cakes or 13 to 20 muffin size cakes.