Kyrgyz Gingerbread

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan with shortening or oil.

Cream together ⅓ cup shortening and ½ cup sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.

Beat in 1 egg until fully incorporated into the creamed mixture.

In a separate bowl, whisk together 2½ cups flour, 2 teaspoons baking soda, 1 teaspoon salt, 1 teaspoon ground cloves, 1 teaspoon ground ginger, and ½ teaspoon cinnamon.

Stir the molasses and hot water together until combined, then add this liquid mixture to the creamed ingredients alternately with the dry ingredients, beginning and ending with the dry mixture.

Pour the batter into the prepared baking pan, spreading evenly with a spatula.

Bake in the preheated oven for 35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Remove from oven and allow the gingerbread to cool in the pan for 10-15 minutes before turning out onto a wire rack to cool completely.