2 1/3 cups cake flour
1 teaspoon bicarbonate of soda
1 tablespoon dried ginger
1 teaspoon each cinnamon and mixed spice
1 stick butter
1/4 cup molasses or black treacle
1/4 cup light corn syrup
1/4 cup honey
1/2 cup light or dark muscovado sugar
11/4 cups milk
3 tablespoons chopped preserved stem ginger or 1 tablespoon grated fresh ginger
3 free-range eggs, lightly beaten