Thanks to my good friend Lindsay at Commonwealth Land Title for her contribution of this ultra tasty treat!

1 stick (1/2 cup) unsalted butter
1/2 cup vegetable shortening
3 eggs
scant 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

Whipped cream to top

Preheat oven to 350o F.
Grease and flour a 9×2 inch square baking pan, knocking out excess flour.

In a saucepan, melt shortening and butter over low heat and remove pan from heat. In a large bowl, whisk together the sugar, spices, molasses, eggs and salt and add butter mixture in a slow stream, whisking continuously. 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.

No more whisking!!

Bake gingerbread in middle of oven 45 minutes, or until a tester comes out clean. Cool gingerbread in a pan on a rack.
Cut gingerbread into squares or bars and serve warm or at room temperature with whipped cream.