Ginger, nut and raisin tea cake
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|2 cups||Flour, sifted|
|1.33 cups||Brown sugar|
|1 tbsp||Ground ginger|
|1 tsp||Ground cinnamon|
|½ tsp||Baking soda|
|2||Eggs, lightly beaten|
|⅓ cup||Golden syrup|
|1 tsp||Vanilla essence/extract|
|250 g||Sour cream|
- 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.