Preheat oven to 350 degrees and grease and flour your tin.
Pour boiling water over raisins and soda and set aside to soften.
Cream butter and sugar together until well combined. I find that mine looks like wet sand.
Add the egg and extract or essence and beat well.
Sift the dry ingredients together and add by portions to creamed mixture.
Pour raisins and water in all at once. DO NOT DRAIN THE WATER. Mix until well combined but do not overmix!
Pour into the prepared tin and bake for 40 to 45 minutes. I usually check at the 40 minute mark.
Prepare the topping by boiling together for 5 minutes, the brown sugar, cream and butter. While the cake is still warm, prick the top with a fork and drizzle the hot mixture over the top, making sure to spread evenly.