Sieve the flour together with the ginger, cinnamon, bicarbonate of soda and salt. Put the golden syrup and the ginger syrup and the butter in a small saucepan and allow to heat over a low heat. Finely dice the ginger, then add it to the pan along with the sultanas and sugar. Let the mixture bubble gently for a minute or so and occasionally stir it to the stop the fruit sticking to the bottom of the pan.
Break the eggs into a bowl, pour in the milk and beat slowly to break up the egg and combine with the milk. Take the butter and sugar mix off the heat and add to the flour, stirring smoothly with a large metal spoon. Mix in the milk and eggs.
Pour the mixture into the lined cake tin and bake for about 35-40 minutes. Leave the cake in its tin to cool before transferring to a wire rack to cool fully.