Combine the flour, baking soda, salt, ginger, cinnamon, and cloves in a large bowl. In another large bowl, combine the butter, sugar, and molasses with an electric mixer until blended. Blend in the eggs, one at a time, beating well after each addition. Add the flour mixture to the sugar mixture and blend on low speed until combined. Pour in the boiling water and beat on low until combined and smooth.
Pour the batter into the pan and smooth the top. Bake until a toothpick or a wooden skewer inserted into the middle comes out clean, 32 to 35 minutes. Cool in the pan on a wire rack until completely cool, then cut into 24 pieces (or more).
Notes
What makes gingerbread taste like gingerbread are the ginger (you knew that) and the molasses. I have used the very readily available Grandma’s Molasses for years, with great results. In the last couple of gingerbread testings, I ended up using a bottle of Plantation Blackstrap unsulphured molasses, and everyone went completely bonkers for this version. No one found it to be too strong in flavor, just delicious.