Pound Cake Gingerbread

• 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

1. Bring butter and eggs to room temperature.
2. Meanwhile, soak light raisins in boiling water 5 minutes; drain and set aside. Combine flour, baking powder and cream of tartar.
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. Add molasses.
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. Fold in ginger and raisins.
7. Pour batter in a greased and floured 10-inch fluted tube pan.
8. Bake in a 325u0b0 oven 55 to 65 minutes.
9. Cool on a wire rack 10 minutes.
10. Remove from pan.
11. Cool thoroughly on wire rack.
12. Makes 12 to 16 servings.

butter, eggs, light, boiling water, flour, baking powder, cream of tartar, sugar, light molasses, ground ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=219789 (may not work)