1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
1 cup molasses
2 eggs
4 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream tartar
2 tbsp. ground ginger
1 cup whipping cream
1 1/4 cups raisins

Preheat oven to 325°F.

Cream butter. Gradually add sugar, beating at medium speed of electric mixer until light and fluffy. Stir in molasses. Add eggs, one at a time, beating after each addition.

Combine flour, baking soda, cream of tartar and ginger. Add to creamed mixture alternately with whipping cream, beginning and ending with flour. Mix after each addition. Pour batter into greased and floured 10-inch tube pan.

Bake at 325°F for 1 1/2 hours or until cake tests done. Frost as desired.