Preheat the oven to 170°C (335°F). Prepare two 18 cm (7 inch) round, deep cake tins by greasing and lining the base with parchment paper.
Heat the butter, treacle and golden syrup in a large saucepan over a low heat until the butter has melted.
Beat in the sugar and set aside to cool slightly.
In a separate bowl, combine the eggs and milk together. Slowly beat into the butter and sugar mixture.
Sift the flour, bicarbonate of soda, ginger, cinnamon, cloves, nutmeg, and salt into the saucepan and beat until just combined.
Divide the batter evenly between the 2 prepared pans and bake for 30 – 40 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs attached.
Let cool for about 10 minutes and then invert onto a wire rack to cool completely.
While the cakes are cooling, prepare the icing and caramel sauce.