Pound Cake Gingerbread

Directions

1. 1
   Bring butter and eggs to room temperature.
2. 2
   Meanwhile, soak light raisins in boiling water 5 minutes; drain and set aside. Combine flour, baking powder and cream of tartar.
3. 3
   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.
4. 4
   Add molasses.
5. 5
   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.
6. 6
   Fold in ginger and raisins.
7. 7
   Pour batter in a greased and floured 10-inch fluted tube pan.
8. 8
   Bake in a 325° oven 55 to 65 minutes.
9. 9
   Cool on a wire rack 10 minutes.
10. 10
    Remove from pan.
11. 11
    Cool thoroughly on wire rack.
12. 12
    Makes 12 to 16 servings.