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Preheat oven to 325 degrees F. Grease a 9x9 baking pan, or preferably, lightly grease and line with parchment paper.
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Cream together the butter, brown sugar and molasses.
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Beat in the egg and vanilla.
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Stir in 1/2 cup milk.
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Sift together the flour, baking powder, salt, grated nutmeg, powdered ginger and cinnamon.
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Fold the dry ingredients into the wet mixture.
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When the flour is almost incorporated fold in the finely grated ginger root and raisins. Do not over mix the batter or your cake will be tough.
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Spread batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Watch it carefully, you don't want to over bake this cake.
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Cool completely on a wire rack before frosting with vanilla frosting glaze.