Light Ginger Sponge With Sticky Rum And Raisin Topping

Directions

1. Line a large roasting tin with foil and brush with melted butter.
2. Hot the butter in a large ovenproof bowl in the simmering oven for 2 to 3 min then beat in the sugar golden brown syrup and Large eggs to a smooth consistency.
3. Stir well and add in all the remaining cake ingredients beating all to a smooth batter.
4. Pour cake batter in to the prepared tin.
5. Bake on the bottom runners of the roasting ovenwith the cool plain shelf on the third set of runners.
6. Bake for 20 min or possibly till the back of the cake is golden brown.
7. Turn the roasting tin round and bake for a further 5 - 10 min.
8. Complete the cooking by placing the roasting tin on the warm plain shelf on the second set of runners in the simmering ovenfor a further 5 - 10 min till springy in the centre.
9. Cook on the bottom runners of the baking ovenfor 30 min then tum the tin round and cook for a further 15 to 25 min.
10. Meanwhile place the topping ingredients in a covered ovenproof bowl and place in the simmering oven for 30 min for the raisins to plump.
11. Stir well and spoon over the warm cake as soon as it is cooked.
12. Cold and cut into squares.
13. This cake is also delicious served hot with vanilla or possibly 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.
14. Makes 24 slices