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1
Make the topping: In a small bowl, combine the raisins and brandy; let stand until the raisins are plump, about 20 minutes.
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2
Drain the raisins; discard the liquid.
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3
In a 10-inch seasoned cast-iron skillet, melt the butter over medium heat.
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4
Sprinkle with the brown sugar and cinnamon, and remove from the heat.
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5
Drizzle with the corn syrup.
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6
Strew the pecans, apple, and raisins over the corn syrup; set aside.
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7
Preheat the oven to 350F.
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8
Make the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth.
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9
Add the sugar; beat until light and fluffy.
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10
Add eggs one at a time, beating until combined after each addition.
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11
Into a large bowl, sift together the flours, ground ginger, baking powder, and salt.
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12
In another bowl, combine the milk and fresh ginger.
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13
Alternately add the flour and milk mixtures to the butter mixture, beating until just combined after each addition, beginning and ending with flour mixture.
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14
Pour the batter into the prepared skillet; smooth the top with an offset spatula.
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15
Bake until golden brown and a cake tester inserted in the center comes out clean, about 50 minutes.
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16
Transfer to a wire rack; let stand 5 minutes, then invert onto a serving platter.
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17
Serve warm or at room temperature.
