Cook milk and ginger in a saucepan over medium heat until thoroughly heated (do not boil). Remove from heat, and let stand 10 to 15 minutes.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating after each addition just until yellow disappears.
Add flour to butter mixture alternately with milk mixture, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan.
Bake at 325° for 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely on wire rack. Serve with ice cream, and garnish, if desired.