Gently heat the butter, sugar, golden syrup and treacle together in a medium saucepan, stirring until smooth
Allow to cool slightly
In a large mixing bowl, mix together both flours, baking powder, ginger and cinnamon
Pour the treacle mix and the egg mix into the flour and stir thoroughly to combine, then beat well.Alternatively, use a mixer on LOW and then HIGH
Pour the mixture into the baking tin and bake for 45-60 minutes
The cake is ready when it is golden brown and springs back when you touch the surface with your finger
Cool in the tin for 15 minutes. Turn out onto a wire cooling rack and leave until completely cool
Cut into squares to serve.