Ginger Pound Cake

• 1 cup butter, softened
• 1-1/2 cups sugar
• 3/4 cup packed brown sugar
• 5 eggs
• 2 tablespoons minced fresh gingerroot
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk
• 1/2 cup chopped crystallized ginger

1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in ginger and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Beat just until combined. Stir in crystallized ginger.
2. Pour into a greased and floured 10-in. tube pan. Bake at 350u0b0 for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

butter, sugar, brown sugar, eggs, fresh gingerroot, vanilla, allpurpose, baking powder, baking soda, salt, milk, ginger

Taken from www.tasteofhome.com/recipes/ginger-pound-cake/ (may not work)