Ingredients
1
stick (1/2 cup) unsalted butter
1/2
cup vegetable shortening
1
cup unsulfured molasses
Accompaniment: whipped cream
Directions
1.
Preheat oven to 350°F. Grease and flour a 9- by 2-inch square baking pan, knocking out excess flour.
2.
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.
3.
Bake gingerbread in middle of oven 45 minutes, or until a tester comes out clean. Cool gingerbread in pan on a rack.
4.
Cut gingerbread into squares and serve warm or at room temperature with whipped cream.
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