I came across this recipe and thought I'd pass it along. I haven't tried it yet, but it looks yummy and seems to fit with the IBS diet (I'm going to sub the butter with soy butter).
Fresh Ginger Cake (8 Servings)
Preheat the oven to 350F. Grease and flour (I'll spray Pam) one 9x9 inch pan or line the bottom with wax or parchment paper.
Whisk together thoroughly: 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt
Whisk together in a large bowl: 1/2 cup packed light or dark brown sugar 1/4 cup light molasses 1/4 cup dark corn syrup, golden syrup, honey, or light molasses 1 large egg (white for me)
Whisk in: 1/2 cup finely minced fresh ginger
Combine in a saucepan and heat until the butter is melted: 8 tablespoons (1 stick) unsalted butter 1/2 cup water
Whisk into the molasses mixture. Stir in the flour mixture just until smooth. Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. 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 liner, if using. Let cool right side up on the rack.