Ginger, nut and raisin tea cake

NZ Woman's Weekly 3/9/2006

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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.