Ingredients
250g butter
465g golden syrup
150g brown sugar
4 cups SR flour
3 tbs ground ginger
1 tbs ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
4 eggs
1 cup buttermilk
Buttercream to ice/layer

Method
Preheat camp oven to about 180°. Place butter, syrup and sugar into a saucepan and cook, stirring for 5 minutes until the sugar dissolves. Allow to cool for 10 minutes then mix together with remaining ingredients (except the buttercream). Place in CO and bake for about an hour until a skewer comes out clean. Place on a rack and allow to cool completely. Cut cake in half and start layering with buttercream. I did 2 cakes to get 4 layers