- 1 stick (1/2 cup) unsalted butter
- 1/2 cup vegetable shortening
- 3 large eggs
- 1 cup sugar
- 1 cup unsulfured molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon warm water
- 2 cups all-purpose flour
- 1 cup boiling water
- Accompaniment: whipped cream
- Preheat oven to 350°F. Grease and flour a 9- by 2-inch square baking pan, knocking out excess flour.
- In a saucepan melt butter and shortening over moderately low heat and remove pan from heat. In a large bowl whisk together eggs, sugar, molasses, spices, and salt and add butter mixture in a slow stream, whisking. In a cup dissolve baking soda in warm water and whisk into batter. Sift flour over batter and whisk until combined well. Add boiling water in a slow stream, whisking, and pour batter into baking pan.
- Bake gingerbread in middle of oven 45 minutes, or until a tester comes out clean. Cool gingerbread in pan on a rack.
- Cut gingerbread into squares and serve warm or at room temperature with whipped cream.