Pre-heat your oven to 150C Fan/325F/Gas Mark 3, grease and line a 2lb loaf tin
Melt the butter, golden syrup and light brown soft sugar in a pan on a low heat. Once the butter is fully melted, leave it to cool for 5 minutes
Add the eggs and milk to the pan and whisk in
In a mixing bowl stir the plain flour, bicarbonate of soda, ground ginger and mixed spice together
Pour the melted butter and egg mixture into the flour and whisk until combined, you don't need to use an electric mixer for this, a hand whisk will do the job easily. If you need to use an electric mixer, use the paddle attachment on a low speed
Pour the mixture into the loaf tin
Bake for 1 hour or until it is a rich gold colour and a skewer inserted in the centre comes out clean, leave to cool completely
To make the orange icing drizzle, mix together the icing sugar, orange extract and milk. Use a piping bag or a spoon to drizzle it over the cake. Top with crystallised ginger
Store in an airtight container for up to 5 days