Instructions
- Grease and flour a 8-inch round cake pan.
- In a large bowl, combine all Dry Ingredients.
- In a separate bowl, cream together Dark Brown Sugar and Unsalted Butter until light and fluffy.
- Beat in Eggs one at a time, then stir in Vanilla Extract and Orange Zest.
- Gradually add the Dry Ingredients to the Wet Ingredients, alternating with Milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in Raisins.
- Pour batter into the prepared cake pan.
- Place the cake pan inside a larger pot. Pour hot water into the larger pot, reaching halfway up the sides of the cake pan. Cover the pot with a lid.
- Steam the cake over medium heat for 1 hour and 45 minutes, checking the water level periodically and adding more hot water if needed.
- Remove the cake from the pot and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Drizzle with Golden Syrup before serving.
