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1
Position rack in lower third of oven and preheat to 350 degrees F.
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2
Generously grease the bottom and sides of a ring mold pan and dust generously with flour.
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3
Pour the flour, baking soda, and salt in that order into a triple sifter.
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4
Sift onto a sheet of waxed paper and set aside.
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5
Crack the egg into a small bowl and whisk just to combine the yolk and the white.
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6
Pour the molasses, corn syrup and water into a liquid cup measure and stir to combine.
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7
Place the butter in the bowl of a heavy-duty mixer.
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8
With the paddle attachment, cream the butter on medium speed until it clings to the sides of the mixing bowl and has a satiny appearance.
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9
Add the sugar and scrape down the sides of the bowl.
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10
Continue to cream at medium speed for 2 to 3 minutes or until the mixture is lighter in color and fluffy.
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11
Keeping the mixer at a medium speed, add the egg, a tablespoon at a time, to the butter mixture.
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12
Continue to cream, stopping the mixer and scraping down the sides of the bowl at least once.
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13
After about 1 or 2 minutes, when the mixture is light and fluffy and has increased in volume, remove the beater and bowl from the mixer.
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14
Scrape batter off the beater.
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15
Stir in the lemon zest and the grated ginger.
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16
Using a rubber spatula, stir in a quarter of the flour mixture.
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17
Then add 1/3 of the molasses mixture, stirring to blend together.
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18
Repeat, alternating dry and liquid ingredients and ending with the flour.
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19
Scrape the sides of the bowl often and mix until smooth after each addition.
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20
Pour the batter into the ring mold and spread it slightly higher toward the outer edge so it will bake more evenly.
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21
Bake for about 35 to 37 minutes, or until the sides begin to contract from the mold, the surface springs back slightly when lightly touched in the center and a wooden toothpick inserted comes out clean.
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22
Place the cake on a rack to cool for 5 to 10 minutes.
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23
With mitts, tilt and rotate the mold and gently tap it on the counter to see if the cake is releasing from the sides of the mold.
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24
If not, run a small metal spatula or the blade of a table knife around the outer edge to loosen the cake from the mold.
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25
Place an 8 inch wide strip of parchment paper, then a rack on the top of the cake, invert and carefully remove the ring mold.
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26
Cool completely.
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27
To make a pattern for decorating the cake, place a cooling rack on top of the cake.
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28
Pour the powdered sugar into a sieve and gently sprinkle the sugar evenly over the cake.
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29
Remove the top cooling rack and transfer cake to a serving platter.
