Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish generously with vegetable shortening and then dust it with flour, making sure to tap out the excess. Set aside.

In a measuring cup, combine the boiling water and baking soda. Set aside.

In a large mixing bowl, sift together the flour, ginger, cinnamon, cloves, nutmeg, allspice, salt, and baking powder. Set aside.

In an stand mixer fitted with the paddle attachment or a large mixing bowl using an electric hand mixer, cream together the butter and brown sugar until light and fluffy. Alternating, add in the boiling mixture and molasses. When combined, blend in the eggs.

Add the dry ingredients to the wet in ingredients in two additions, being mindful to not overmix.

Transfer the cake batter to the prepared cake pan. Bake for 30-25 minutes or until it passes the toothpick test. Allow to cool slightly before serving, or frosting if desired.

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