Preheat the oven to 160°C/gas mark 3. Generously grease a 24cm cake ring mould.
Place the butter, sugar, golden syrup and black treacle in a pan and heat gently until the mixture has melted evenly. Set aside to cool slightly.
Sift the flours, baking powder, ground ginger and ground cloves into a large mixing bowl and mix gently to combine. Pour the cooled butter mixture into the fl our. Add the beaten egg and milk and mix until well combined.
Pour the cake batter into the prepared mould and bake in the oven for 35 to 40 minutes, until a skewer inserted into the cake comes out clean. Set aside to cool slightly in the tin, then transfer the cake to a wire rack and set aside to cool completely.
Meanwhile, to make the orange icing, sift the icing sugar into a bowl. Add about 2 tablespoons of orange juice and mix to a smooth paste. Add more orange juice, as necessary, until you get a smooth icing of the consistency you desire. Pour the icing over the cooled cake and spread it lightly, allowing it to ooze over the edges. Sprinkle over some chopped candied ginger and candied orange zest and let the icing set before serving.