1.Grease a 15cm x 25cm loaf pan, line base with paper, grease paper.
2.Cream butter, rind and sugar in small bowl with electric mixer until light and fluffy, add eggs one at a time, beat until combined. Transfer mixture to large bowl, stir in raisins and walnuts, then fold in sifted flour and milk in 2 lots. Pour mixture into prepared pan, bake in moderate oven for about 1 hour. Stand 5 minutes before turning on to wire rack.
3.Combine all ingredients in saucepan, stir constantly over heat without boiling until sugar is dissolved, bring to the boil, remove from heat.
4.Pour the hot syrup over hot cake.
Keeping time: 3 days.Note