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Start by combining the rolled oats with hot water in a bowl. Let it sit for about 20 minutes to soften.
In a separate mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy.
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
In another bowl, whisk together the all-purpose flour, ground ginger, cinnamon, salt, and baking soda.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Finally, fold in the soaked oats along with any remaining water.
Pour the batter into a greased cake pan and smooth the top.
Bake in a preheated oven at 350°F (175°C) for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.