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.

Whip together the all the ingredients until icing is light and fluffy.

Place a little icing between each layer and refrigerate cake until icing becomes hard.

Then using a palette knife, spread the remaining icing around the whole cake and on top of the cake.

Place the normal sugar and water in a small pot and allow to simmer for about 5 minutes.

Remove from heat and allow to cool for a few minutes.

Then add the cranberries to the pot and mix thoroughly and gently until all the cranberries are coated in the syrup.

Pour the cranberries out onto a wire rack and spread them so that they don’t stick to each other.

Allow cranberries to dry for 40 minutes.

Then roll the cranberries in the castor sugar.

Add the Sparkling Cranberries to the top of the cake.