Line a 9-inch square cake tin using parchment paper.
Heat the butter, syrup, black treacle, butter in gently until it melts. In a large bowl, combine the sugars, bicarbonate, cinnamon ginger, and flour. Make a well in the center and add 2 eggs.
Now Use an electric whisk to combine the eggs and flour mixture. Slowly add the milk. Then, add the syrup liquid. Mix well.
Now Pour the liquid batter into the prepared pan. Bake the batter in the prepared tin for 40 minutes, or until it is firm to the touch.
After the cake cools in the tin for at least thirty minutes. Once it is cold, remove the cake from the tin and let it cool completely.