Some of the best cooks we know swear by versions of this cake. The large quantity of fresh ginger (don’t be afraid) and the absence of other spices produces a sophisticated cake.
Preheat the oven to 350°F. Grease and flour one 9 x 9-inch pan or line the bottom with wax or parchment paper.
Whisk together thoroughly:
      1 1/2 cups all-purpose flour
      1 teaspoon baking soda
      1/4 teaspoon salt
Whisk together in a large bowl:
      1/2 cup packed light or dark brown sugar
      1/4 cup light molasses
      1/4 cup dark corn syrup, golden syrup, honey, or light molasses
      1 large egg
Whisk in:
      1/2 cup finely minced fresh ginger
Combine in a saucepan and heat until the butter is melted:
      8 tablespoons unsalted butter
      1/2 cup water
Whisk into the molasses mixture. Stir in the flour mixture just until smooth. Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in the pan on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan. Invert the cake and peel off the paper liner, if using. Let cool right side up on the rack.