Preheat your oven to 325 and grease a 9” square pan (or holiday shaped pan if you are using one instead).

Beat together the shortening, sugar and egg until thoroughly combined.  Next add the molasses, hot water and hot coffee.  Now this is where things start to get interesting; your batter will look like it is curdled but stay with me.  Add the remaining dry ingredients and beat until it all comes together into this silky smooth, spicy gingerbread batter.

Pour into your prepared pan and bake for 45 minutes for a 9” square. My holiday house pan took 35 minutes. So start checking around 30 minutes if using a unique shape.  A toothpick should come out clean.  Serve warm with whipped cream and eggnog!