Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, or grease and flour the bottom and sides, then set aside.
In a large bowl, combine the room temperature butter and brown sugar. Using a hand mixer (or stand mixer) on medium speed, mix until fully combined. Add the eggs and vanilla extract, continuing to mix until the mixture is creamed and fluffy, about 1 minute. Be sure to scrape down the sides of the bowl.
In a separate small bowl, stir together the molasses and hot water until well combined.
In a third bowl, whisk or sift together the dry ingredients: flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
Gradually add half of the dry ingredients to the butter mixture, stirring until mostly incorporated. Then, add half of the molasses mixture, stirring until combined. Repeat this process, adding the remaining dry ingredients and molasses mixture, stirring just until combined. Be careful not to over-mix, as this can result in a tough and dense loaf.
Pour the batter into the prepared loaf pan. Loosely tent the pan with foil, removing the foil halfway through baking to prevent the top of the loaf from burning.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs (but not wet batter).
Transfer the loaf pan to a cooling rack and allow the loaf to cool completely before removing it from the pan and slicing.
Optional: Dust with confectioner’s sugar or serve with a dollop of whipped cream.