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Cinnamon Basil-Ginger Pound cake

3 cups all-purpose flour 1 tablespoon baking powder 2 teaspoons salt 12 ounces butter (3 sticks) 2 1/2 cups granulated sugar 6 whole, large eggs 3/4 cup half & half cream 2 teaspoons vanilla 2 teaspoons ground ginger 1 1/2 tablespoons peeled and grated fresh ginger 1/2 cup minced crystallized ginger 2 tablespoons finely chopped cinnamon basil* (do not chop until ready to add to batter) Powdered sugar to dust top of cake Pre-heat oven to 325˚F. Grease well a 10-cup bundt pan or 2 large loaf pans; dust with flour, removing excess by tapping against side. Combine flour, baking powder 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 cream with vanilla, then add to creamed mixture alternately with dry ingredients. When completely mixed, beat in gingers and basil. Pour batter into prepared pan(s), smoothing tops with rubber spatula; tap pans lightly on counter to settle and eliminate air pockets. Bake until cakes pull away from sides of pan and tester inserted in center comes out clean, about 1 hour. Cool in pans 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.

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