Preheat oven to 180º C and cake tins ( I used 2 springform cake tins and then cut each cake in half when cooled) with baking paper and spray the tins with spray and cook.
Combine flour, salt, ginger, cinnamon, all spice and baking powder.
Cream together the sugar, eggs and vanilla until light and fluffy and then add the syrup and continue to mix.
Melt butter in a saucepan and add milk and cream.
Add dry ingredients and butter mixture to the egg mixture, alternating between the two and scraping down the sides of the bowl every now and then.
Pour the batter into the cake tins and bake for 30min or until a fork inserted comes out clean.
Allow cake to cool, remove from tins.
When cool, cut each cake in half so that you have 4 layers, or simply leave it as two layers.