In reserve

I made two gingerbreads to put in the freezer. It is good to have them in reserve n case of unexpected visitors. This is my mother's recipe and it is supposed to have those big seeded raisins we used to get - I think they were called muscatels. You never see them now. These gingerbreads often sink in the middle which means you get a lovely gooey bit when it is sliced and buttered.
My mouth is watering as I write this - do I really need to put them both in the freezer?