Buttermilk Ginger Cake

12 tablespoons (1-1/2 sticks) unsalted butter, melted

1-1/4 cups (packed) dark brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 eggs
1-1/2 teaspoons ground ginger
2 teaspoons grated fresh gingerroot
1-1/2 teaspoons baking soda
1 1/2 cups buttermilk
2 cups all-purpose flour
1 cup whole-wheat flour or 1 more cup all-purpose flour
Preheat oven to 350 Degrees F. Grease and flour a 10-inch tube pan.
In mixer bowl add melted butter. Stir in brown sugar, granulated sugar, vanilla, salt,
eggs, ground ginger, and fresh ginger. Add the baking soda. Stir in thoroughly. Stir
in buttermilk. Stir in flour, just until well blended.
Pour and scrape the batter into the pan and bake for 1 hour to 1 hour 5 minutes,
or until a tester inserted in center comes out clean. Cool in pan on a rack
for 10 minutes. Remove from the pan and cool on the rack for about 15 more
minutes.
Makes 12 servings.