1/2 cup unsalted butter, softened 1/2 cup white sugar 1 large egg 1 cup molasses (not blackstrap) 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 1 cup hot water
Preheat oven to 350°F (175°C) and grease/flour a 9-inch square baking pan.
Beat butter in a large bowl with an electric mixer until creamy.
Add sugar, beat until light and fluffy (about 3 minutes), then mix in egg and molasses until smooth.
Sift flour, baking soda, cinnamon, ginger, cloves, and salt into another large bowl.
Gradually add dry ingredients to the molasses mixture, mixing after each addition until incorporated; then mix in water until smooth.
Pour batter into the prepared pan and bake at 350°F for 30 minutes. Insert a toothpick; if it comes out clean, remove; if not, bake 15-30 more minutes, checking often.
Allow the gingerbread to cool in the pan before serving.