All the wet ingredients (butter, water, eggs) should be at room temp, so plan ahead.
Preheat oven to 325. Grease 9x5x3.5 loaf pan then line bottom and sides with parchment paper.
1/2 pound unsalted butter, softened
Beat the butter using an electric mixer at medium high until smooth and shiny -- appx 15 seconds.
1 1/3 c. sugar
Leaving machine at the same speed, take about 30 seconds to sprinkle in the sugar. Beat this mixture until light, fluffy and almost white: 4-5 minutes, stopping once or twice to scrape the sides.
3 large eggs + 3 yolks, room temp
1 1/2 t. vanilla (I used 2)
1 1/2 t. water
In a bowl or measuring cup with a pour spout, mix the wet ingredients. When butter mixture is the right texture, keep the mixer at medium high and slowly add the wet ingredients in a very slow, thin stream.
1/2 t. salt
1 1/2 t. ground ginger
3 T minced candied ginger
After wet ingredients are incorporated, add the salt and ginger.
1 1/2 c. cake flour
Remove the bowl from mixer stand, and sprinkle (using sieve or shaker) 1/2 cup of flour over batter. Fold gently with rubber spatula, scraping up from bottom of bowl, until flour is incorporated. Repeat twice more with remaining flour.
Scrape batter into pan, smoothing the top with spatula. Bake until tester inserted into the crack on the top comes out clean: 70-80 minutes. Let it rest in the pan for 5 minutes, then place cake on wire rack.