Fresh Ginger Cake From Sylvia Thompson

Ingredients

• 1/2 cup (115g) unsalted butter, plus a little softened for the pan
• 1/2 cup (120ml) cool water
• 1/2 cup (110g) firmly packed light brown sugar
• 1/4 cup (60ml) light molasses
• 1/4 cup (60ml) dark corn syrup
• 1 extra-large egg
• Fresh ginger the size of an egg, grated medium-fine
• 1 1/2 cups (190g) all-purpose flour, plus a little more for the pan
• 1 teaspoon baking soda
• 1 teaspoon quatre épices (recipe follows)
• 1/4 teaspoon salt
• Sifted confectioners’ sugar or caramel sauce for the top
• Quatre épices
• 1 tablespoon ground white pepper
• 1/4 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 teaspoon grated nutmeg

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