Pound Cake Gingerbread - cooking recipe

Ingredients

1 c. butter
3 eggs
1 c. light (golden) raisins
boiling water
3 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. cream of tartar
1 c. sugar
1 c. light molasses
3/4 tsp. ground ginger

Preparation

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\u00b0 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.