Cinnamon Basil-Ginger Poundcake

3 cups all-purpose flour
1 Tbsp baking powder
2 tsp salt
12 ounces butter (3 sticks)
2 1/2 cups granulated sugar
6 large eggs
3/4 cup half & half
2 tsp vanilla
1 1/2 Tbsp peeled and grated fresh ginger
1/2 cup minced crystallized ginger
2 Tbsp finely chopped cinnamon basil (do not chop until ready to add to batter)
Powdered sugar to dust top of cake

Preheat oven to 325°


Grease well a 10 cup bundt pan or 2 large loaf pans, dust with flour.

Combine flour, baking powerder and salt in a medium bowl, mixing well with a wire whip; set aside. In electric mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one or two at a time, mixing well. Combine half & half with vanilla, then add to creamed mixture alternately with dry ingredients. When completely mixed, beat in gingers and basil. Pour batter into prepared pan, smoothing tops with rubber spatula; tap pans lightly on counter to settle and eliminate air pockets.

Until cake pulls away from sides of pan and tester inserted in middle comes out clean, about 1 hour. Cool in pan on rack about 10 minutes before turning out to cool completely. Dust top of cake with sifted powdered sugar before serving. Cake may be wrapped well and frozen for 1 month.

This recipe comes from the kitchen of Barbara Kieran