These moist Spice Cakes are perfect to really impress your guests!
Preheat oven to 180°C fan forced.
Line a baking tray with baking paper. Grease twelve 6cm ring moulds. Line the sides with baking paper. Place on prepared tray.
Use electric beaters to beat butter and sugars in a bowl until pale and creamy. Add 1 egg and 1 tablespoon flour. Beat until well combined. Repeat with remaining egg and another 1 tablespoon flour. Stir in half the remaining flour. Stir in half the milk. Stir in cinnamon, nutmeg, ginger, cloves and remaining flour and milk.
Spoon batter among prepared moulds. Smooth the surface. Bake for 18-20 minutes or until a skewer inserted into the centre comes out clean. Cool in rings for 5 minutes. Transfer to a wire rack to cool completely.
Use electric beaters to beat the cream in a bowl until firm peaks form. Fold through the ginger in syrup.
Cut cakes in half. Spread with cream mixture. Top with cake tops. Dust with icing sugar. Drizzle with the extra ginger in syrup, if using.