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1
Preheat oven to 350u00b0 F and butter and flour a 9-inch round cake pan. Line the pan with baking parchment -- else the crystallized ginger will bond with the pan like crazy glue. Butter and flour the parchment for good measure.
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2
In a medium bowl, combine the flour, baking soda, spices, and salt. Whisk together and set aside.
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3
In a large bowl with an electric mixer, cream the butter with the sugar. Add eggs, one at a time, beating well after each addition. Beat in the golden syrup. Stir in the orange zest.
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4
Add the dry ingredients and the stout alternately in three additions, beginning and ending with the flour mixture, beating after each until just combined; do not over-beat or cake will be tough. Stir in diced ginger. Batter will be fairly liquid.
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5
Scrape batter into prepared pan, smooth with a rubber scraper, and rotate back and forth briskly a few times to settle the batter in the pan. Place on rack in center of oven. Bake 20 to 35 minutes or just until toothpick inserted in center comes out clean.
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6
Cool cake on a rack 10 minutes, run a sharp knife around edge, and invert onto an oiled cake rack to cool completely. Remove parchment. Best made a day ahead.
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7
Serve with a dollop of the following:
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8
Combine the cream cheese, butter, and creme fraiche in a medium bowl and beat with electric mixer until combined. Beat in Golden Syrup, then confectioners' sugar by the tablespoon, tasting as you go. When it tastes right, it's done. You may need to chill the frosting in the fridge for an hour or so to firm it up; it will be pretty soft.
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9
Frost the top of the cake generously. There will likely be enough left over for you to store in a monkey dish in the fridge and spoon out when no one is looking.
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10
Put the kettle on, make a cup of coffee or two, and cut a couple of fat slices of cake, one for you, one for a friend.
