Combine ginger and water in a small saucepot and bring to a boil.
Remove from heat and allow to steep for 5 minutes.
Strain, reserving liquid. Discard solids.
Set aside.

Preheat oven to 350 degrees.
Butter a 9" cake pan, sprinkle in 2 tablespoons flour and tap to coat.
Discard excess flour. Set aside.

Combine remaining flour, soda, cinnamon and salt. 
Combine 1 cup cane syrup, oil, brown sugar, ginger water and hot sauce in a bowl and mix to combine at medium speed until blended.
Add eggs, one at a time, beating until blended after each addition.
Add flour mixture and beat mixture until smooth.
Pour batter into cake pan and bake until a cake tester comes out clean, about 1 hour.
Cool on a wire rack.

Using a cake tester poke holes through cake, stopping just short of the bottom.
Pour remaining cane syrup over cake and allow to sit for at least 1 hour
Serve with extra cane syrup and whipped cream, optional.