Ginger, nut and raisin tea cake
- In a small bowl, combine raisins and brandy. Cover and leave to soak for 1 hour, stirring after 30 minutes. Heat oven to 180 degC. Line a 17 x 27cm slice tin with nonstick baking paper, leaving an overhang on all sides.
- Place flour, brown sugar, ginger, cinnamon and baking soda in a large bowl. Stir to combine, then make a well in the centre.
- In a separate bowl, place beaten eggs, golden syrup, melted butter, vanilla and sour cream and stir to combine. Pour wet ingredients into dry ingredients, stirring only until blended into a smooth batter. Fold in raisins and brandy, and chopped walnuts. Spread batter evenly into prepared tin.
- Bake for 35 to 45 minutes or until a skewer inserted in the centre comes out clean. Cool completely in tin placed on a wire rack. Slice to serve.