Pound Cake Gingerbread - butter

Method

• Bring butter and eggs to room temperature.
• Meanwhile, soak light raisins in boiling water 5 minutes; drain and set aside. Combine flour, baking powder and cream of tartar.
• Beat butter in a mixer bowl with an electric mixer on medium speed 30 seconds. Gradually add sugar, 2 tablespoons at a time, beating on medium to high speed about 6 minutes total.
• Add molasses.
• Add eggs, one at a time, beating 1 minute after each addition, scraping bowl often. Gradually add flour mixture to butter mixture, beating on low speed just until combined.
• Fold in ginger and raisins.
• Pour batter in a greased and floured 10-inch fluted tube pan.
• Bake in a 325° oven 55 to 65 minutes.
• Cool on a wire rack 10 minutes.
• Remove from pan.
• Cool thoroughly on wire rack.
• Makes 12 to 16 servings.