Preheat the oven to 180 C / Gas 4. Grease and line a 20cm (8 in) square baking tin.
Put the butter, sugar, honey and syrup in a medium saucepan and heat over a gentle heat, stirring until the sugar has melted. Remove from heat and leave to cool for a few minutes.
Put the flour, bicarbonate of soda and spices in a large mixing bowl and stir well. Add the chopped stem ginger making sure the pieces are not stuck together.
Pour the slightly cooled syrup mixture into the flour beating well together until there are no more lumps, then add the beaten eggs whilst still beating the mixture.
Pour the mixture into the prepared baking tin making sure the mixture gets into all the corners.
Bake in the centre of the oven for 35 to 40 minutes or until the cake is well risen and a skewer inserted in the centre comes out clean. If the cakes is getting too dark during baking, cover with a sheet of foil.