1. Preheat your oven to 175 degrees on bake and line a rectangular baking tin (approx 20x30cm)
with baking paper.
2. Put all the butter, sugar, molasses, golden syrup, ginger and the dried spices into a saucepan and heat on low; stir regularly until the butter is melted.
2. Meanwhile, Sieve the flour and baking powder into a large bowl.
3. In a seperate bowl, whisk together the milk and eggs.
4.Once the butter has melted and the ingredients in the saucepan are well combined, add the milk and egg mixture to the flour, stir gently before adding the mixture from the saucepan. Mix well, to ensure no lumps of flour remain.
5. Pour the mix into your lined baking tin (the mixture will be very sloppy – don’t worry; this is what makes it nice and sticky) and place into the oven for 30 minutes.
6. After 30 minutes the cake should be cooked, but check first, by putting a knife into the centre of the cake. If it comes out clean then the cake is cooked, if not re-check after 5 minutes. Once cooked, turn out onto a wire rack and allow to cool.
7. Store the cake in an airtight container. Ginger acts as a preservative, so the cake should last for a long time… It just doesn’t in my house.
8. Mix and add the frosting just before serving.