Sticky Jamaican Ginger Cake

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter
1/2 cup dark brown sugar
1/2 cup black treacle or molasses
1/2 cup golden syrup
2 large eggs
3/4 cup whole milk
2 tablespoons grated fresh ginger

Preheat your oven to 350°F (175°C). Grease and line a 9-inch square baking tin with parchment paper.

In a medium bowl, sift together the flour, baking powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Set aside.

In a large saucepan, melt the butter over medium heat. Add the dark brown sugar, black treacle (or molasses), and golden syrup. Stir until the sugar is dissolved and the mixture is smooth, then remove from heat and let it cool slightly.

Once the mixture has cooled, beat in the eggs, one at a time, until fully incorporated. Stir in the grated fresh ginger.

Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.

Pour the batter into the prepared baking tin and smooth the top with a spatula.

Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.

Allow the cake to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, you can serve the cake as is, or wrap it in cling film and let it sit for a day to let the flavors develop even more.