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.