Instructions: Line a large roasting tin with foil and brush with melted butter.

Warm the butter in a large ovenproof bowl in the simmering oven for 2 to 3 minutes then beat in the sugar golden syrup and eggs to a smooth consistency.

Stir well and add all the remaining cake ingredients beating all to a smooth batter.

Pour cake batter in to the prepared tin.

Bake on the bottom runners of the roasting ovenwith the cold plain shelf on the third set of runners.

Bake for 20 minutes or until the back of the cake is golden.

Turn the roasting tin round and bake for a further 5 to 10 minutes.

Complete the cooking by placing the roasting tin on the hot plain shelf on the second set of runners in the simmering ovenfor a further 5 to 10 minutes until springy in the centre.

Cook on the bottom runners of the baking ovenfor 30 minutes then tum the tin round and cook for a further 15 to 25 minutes.

Meanwhile place the topping ingredients in a covered ovenproof bowl and place in the simmering oven for 30 minutes for the raisins to plump.

Stir well and spoon over the hot cake as soon as it is cooked.

Cool and cut into squares.

This cake is also delicious served warm with vanilla or lemon ice cream as a dessert. This sponge freezes beautifully so make a large batch and keep a dew slices in the freezer for unexpected guests.

Makes 24 slices

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