Place a rack in the center of the oven, and preheat the oven to 350°F.
Lightly grease a 13″ × 9″ metal baking pan with butter and set it aside.
Sift the flour into a large mixing bowl.
Stir in the ginger, cream of tartar, baking soda, cinnamon, nutmeg, and mace, and set the bowl aside.
Grate the orange zest and set aside.
Cut the orange in half and squeeze the juice to yield 4 tablespoons.
Add it to the zest in a small bowl.
Place the butter in a large bowl, and beat with a wooden spoon until creamy.
Add the brown sugar and molasses, and beat until smooth, 1 to 2 minutes.
Fold in the flour mixture along with the milk, brandy, eggs, and the reserved orange juice and zest.
Beat until smooth, 2 minutes.
Fold in the raisins.
Turn the batter into the prepared pan, and place the pan in the oven.
Bake until the top springs back when lightly pressed with a finger, 35 to 40 minutes.
Remove from the oven.
Let cool in the pan for 15 minutes, then slice and serve with Vanilla Sauce, if desired.
For A Modern Vanilla Sauce: Place 1 cup sugar and 2 tablespoons cornstarch in a small saucepan.
Stir in 2 cups boiling water, and place over medium heat.
Stir and let lightly boil until thickened, 1 minute.
Remove the pan from the heat and stir in 4 tablespoons butter and 2 teaspoons vanilla extract.
Serve warm over gingerbread.
