1.Have butter and eggs at room temperature.
2.Preheat oven to 200°C/400°F. Grease deep 20cm (9-inch) square cake pan; line base and sides with baking paper, extending paper 5cm (2-inches) above sides of pan.
3.Beat butter, treacle and sugar in small bowl with electric mixer until creamy. Beat in eggs, one at a time; transfer mixture to large bowl. Stir in ground almonds, then sifted dry ingredients and milk, in two batches.
4.Spread mixture evenly into pan. Bake about 40 minutes.
5.Meanwhile, make honey and spice syrup. Stir ingredients in small saucepan over high heat until boiling. Reduce heat, simmer, uncovered, without stirring, about 5 minutes, or until thickened slightly.
6.Stand cake in pan 5 minutes before turning, top-side up, onto wire rack over tray. Pour three-quarters of the hot syrup over hot cake. Serve cake warm or cold with remaining syrup.
You can use golden syrup instead of treacle.Note