Ginger Pound Cake

Directions

1. 1
   Cook milk and ginger in a saucepan over medium heat until thoroughly heated (do not boil). Remove from heat, and let stand 10 to 15 minutes.
2. 2
   Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating after each addition just until yellow disappears.
3. 3
   Add flour to butter mixture alternately with milk mixture, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan.
4. 4
   Bake at 325° for 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely on wire rack. Serve with ice cream, and garnish, if desired.