Jamaican Ginger Cake

1 cup butter, softened
1-1/4 cups packed brown sugar
4 eggs
1/4 cup grated gingerroot
1 tsp vanilla
2-1/2 cups all-purpose flour
4 tsp. ground ginger
4 tsp. baking powder
1-1/2 tsp. cinnamon
1/2 tsp. salt
1 cup milk

In a large bowl, cream butter with sugar until fluffy; beat in eggs, one at a time, beating well after each addition. Stir in gingerroot and vanilla.

Stir together flour, ginger, baking powder, cinnamon and salt; add to batter alternately with milk, making 3 additions of dry ingredients and 2 of liquid. Spoon into greased 9-inch Bundt or angel food cake pan, pressing batter slightly higher at edges. Bake in 350°F oven for about 45 minutes or until tester inserted into center comes out clean. Let cool in pan On rack. Turn out onto serving plate