Ginger Pound Cake Recipe

Preheat oven to 375°. Grease or butter a 10 cup fluted pan and dust with flour. Tap out excess flour. In a medium mixing bowl combine flour, baking powder, ground ginger, salt and baking soda. Whisk together and set aside. In a stand mixer or large mixing bowl using a hand held mixer, beat butter on medium speed until smooth. (Approximately 1-2 minutes) Scrape down the sides of the bowl, add sugars and vanilla. Continue beating until well combined and fluffy. Add the eggs one at a time, beating well after each addition. Add half of the flour mixture and stir just until blended. Add buttermilk and stir until blended. Add remaining flour and stir until blended. Scrape batter into the prepared pan, spread evenly. Bake until a toothpick or cake tester inserted near the center comes out clean or with just a few crumbs attached. (Approximately 50-55 minutes_ Let cool in the pan on a wire rack for 10-15 minutes. You may need to run a knife around the edge to loosen. Invert the cake onto the rack, lift off the pan, allow cake to cool completely. Sift powdered sugar over the cake just before serving. (Optional) In a medium bowl, combine creamy cream cheese, brown sugar and vanilla. Using a hand mixer, beat on low speed until the ingredients are combined. Increase the speed to medium high and beat until the cream is thick and holds a firm peak. (Approximately 1-2 minutes). Wonderful when served alongside of the ginger pound cake.