Ginger Molasses Cake

Wash your hands with soap and water and start with clean equipment and work surfaces. Heat the oven to 350°F (175°C), with a rack in the center. Line the baking pan with two crossing sheets of parchment paper, covering the bottom and sides and leaving enough overhang to lift out the cake.

Place the butter in the large microwave-safe bowl. Microwave in 20-second intervals until just melted. Let it cool for about 5 minutes, until warm rather than hot.

Meanwhile, whisk the flour, ground ginger, cinnamon, baking soda, and salt together in the medium bowl, breaking up any lumps.

Whisk the brown sugar and molasses into the melted butter until evenly combined. Whisk in the eggs one at a time, then gradually whisk in the water. Wash your hands after handling the raw eggs.

Add the flour mixture to the wet ingredients. Whisk gently just until the flour disappears, then scrape the bottom and sides with the spatula to finish combining. The batter will be fairly loose; do not beat it until perfectly smooth.

Pour the batter into the prepared pan and spread it evenly into the corners. Bake for 35–45 minutes. Begin checking at 35 minutes: the center should spring back lightly when touched, and a toothpick inserted into the center should come out clean, with no wet batter.

Set the pan on the wire rack and cool for 20 minutes. Lift the cake out using the parchment overhang and place it on the rack. Let it cool for at least 40 minutes more, until barely warm, before transferring it to a cutting board and cutting it into 9 squares. Leave unfrosted.