Melt the butter, treacle and golden syrup in a large saucepan over a MEDIUM LOW heat. Add the milk and allow the mixture to cool
Beat the eggs and add to the cooled mixtureBasically, you want the mixture cool enough not to cook the eggs Sieve the dry ingredients together (flour, sugar, bicarb, spice, ginger) and mix in a large mixing bowlYou may not need to sieve the flour, but the spices, bicarb and sugar sometimes clump
Add the liquid mixture gradually to the dry ingredients stirring well, but not too vigorously
Pour the mixture into the lined baking tin
Cook for 1 hour 15 minutes
Check the cake is done by pushing a cocktail stick into the middle. If it isn't sticky the cake is done. If not, cook for another 10-15 minutes
Allow the cake to cool in the tin for at least 10 minutes
Move the cake to a cooling rack to cool completely.