Place the ginger in a small saucepan
. Pour 1 cup of water over the ginger and bring the mixture to a boil over medium-high heat. Turn off the heat and let the ginger steep
for 5 minutes, and then strain
the mixture through a fine-mesh sieve
placed over a bowl. Press on the ginger to extract
all of the liquid, discard the ginger
pulp and set the ginger water aside.
Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan
2 1/2 cups flour, baking soda
and salt together in a large bowl and set aside.
Pour 1 cup cane syrup, oil, brown sugar
, ginger water and hot sauce into the bowl of a stand mixer
(or into a large bowl if using a hand mixer) and whisk to combine. Whisk in the eggs
one at a time. Then add the dry ingredients all at once. Using the paddle attachment, beat the mixture on low speed until the batter is smooth, 2 to 3 minutes. Scrape the sides and bottom of the bowl using a rubber spatula
and then pour the batter
into the prepared cake pan.
Bake until a cake tester inserted into the center of the cake comes out clean and the center resists slight pressure, about 1 hour. Place the cake on a cooling rack
to cool for 15 minutes. Use a cake tester or a fork to poke holes into the top of the cake, going almost all the way through the cake. Pour the remaining 1/2 cup cane syrup over the top of the cake and let it sit for at least 1 hour before slicing. You can also unmold
the cake for presentation, but be sure to pour more cane syrup
over it before serving.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.