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Pecan Pound Cake

Ingredients: 1 3/4 Cup(s) Flour 1 1/2 Teaspoon(s) Baking Powder 1/2 Teaspoon(s) Ground Cinnamon 1/4 Teaspoon(s) Salt 1/4 Teaspoon(s) Ground Ginger 3/4 Cup(s) Unsalted butter 1 Cup(s) Sugar 2 Eggs 2 Teaspoon(s) Vanilla 2/3 Cup(s) Milk 1 Cup(s) Chopped Pecans 1 Tablespoon(s) Powdered Sugar Directions: Preheat oven to 350F degrees. Grease and flour 9X5X3-inch loaf pan. Stir together flour, baking powder, cinnamon, salt, and ginger in a medium-size bowl. Beat the butter in a large bowl until smooth. Gradually beat in sugar and beat until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Beat in flour mixture in three additions, alternating with milk, beginning and ending with flour mixture. Stir in pecans. Scrape batter into prepared pan. Bake in preheated oven for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Tent with aluminum foil if cake begins to brown too much. Cool cake in pan on wire rack 15 minutes. Invert pan and cool cake completely on rack. To serve, dust with powdered sugar.
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