Peruvian Gingerbread

Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan and line the bottom with parchment paper.

Cream together the shortening and sugar in a large bowl until light and fluffy, about 2-3 minutes.

Beat in the egg until fully incorporated into the shortening mixture.

In a separate bowl, whisk together the flour, baking soda, salt, ground cloves, ground ginger, and cinnamon.

Stir the molasses into the creamed shortening and egg mixture until well combined.

Alternate adding the dry ingredients and hot water to the wet mixture, beginning and ending with the dry ingredients, stirring gently after each addition until just combined.

Pour the batter into the prepared baking pan, spreading it evenly.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

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