>>title:Fresh Ginger Cake
>>course: Cake
>>source: 1997 Joy Of Cooking
>>note: Gabe and I took this to United Memorial every Sunday morning - it was our thing.
>>photo:Ginger_Cake_Fresh.png

Preheat oven to 350°F. 
Grease and flour #9x9” pan{1} or line the bottom with #wax paper or parchment paper{}, and grease that.
Heat @water{1/2 cup} and @unsalted butter{8 tbl/1 stick} in a #saucepan{} until the butter is melted.
Grate the @fresh ginger{1/2 cup}
Whisk together in a #large bowl{}: @light or dark brown sugar{1/2 cup, packed}, @molasses{1/4 cup}, @dark corn syrup, golden syrup, honey, or light molasses{1/4 cup}, @egg{1 large}.
Sift together or whisk thoroughly in a #small bowl{}: @all-purpose flour{1 1/2 c}, @baking soda{1 tsp}, @salt{1/4 tsp}, then whisk the ginger in.
Whisk the water & butter mixture into the molasses mixture, add the flour & ginger mixture and stir just until smooth and pour into the baking pan.
Bake ~{25 to 30 minutes} until a toothpick inserted into the center comes out clean, 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, if you used it 
Let cake cool right side up on the rack.