Ingredients

1. 2 large eggs, at room temperature
2. 1/2 cup molasses
3. 1/2 cup brown sugar
4. 6 tablespoons unsalted butter, softened
5. 6 tablespoons vegetable shortening
6. 2 1/2 cups all-purpose flour
7. 2 teaspoons baking soda
8. 3/4 teaspoon ground ginger
9. 1/2 teaspoon ground cinnamon
10. 1/2 teaspoon freshly grated nutmeg
11. 1/2 teaspoon baking powder
12. 1/4 teaspoon ground cloves
13. 1 cup boiling water

Directions

1. Preheat the oven to 350�. Grease and flour two 8-by-3-inch loaf pans. In a large bowl, beat the eggs with an electric mixer until foamy. Beat in the molasses, brown sugar, butter and shortening. Sift in all of the dry ingredients and stir with a wooden spoon until incorporated. Stir in the boiling water until the batter is smooth.
2. Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the loaves cool slightly in the pans, then turn them out onto a rack to cool completely. 
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Make Ahead

The gingerbread can be well-wrapped and refrigerated for up to 1 week or frozen for up to 1 month.