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
2 tbsp. freshly grated ginger root (or 3/4 tsp. ground ginger)

Bring butter and eggs to room temperature. Soak raisins in boiling water for 5 minutes; drain and set aside.

Combine flour, baking powder and cream of tartar. Beat butter in a mixing bowl with electric mixer on medium speed for 30 seconds. Gradually add sugar. Add molasses, add eggs, one at a time, beating after each addition. Gradually add flour mixture. Fold in ginger and raisins. Pour into greased and floured 10-inch tube pan. Bake at 325 degrees for 55 to 65 minutes.