Place the flour, ginger, spice, bicarbonate of soda and brown sugar in a large bowl and mix well.
Melt the margarine, treacle and syrup on a low heat, and then add the caraway seeds and gradually beat in the milk. Remove from the heat and leave to cool.
Add the eggs and mix well.
Pour the liquid mix into the dry mix and use a balloon whisk to beat together.
Pour the mixture into two 1lb (450g) loaf tins and bake for about 45 minutes or until a skewer inserted in the middle comes out clean.
Place the lemon and orange juice in a pan, add the sugar and bring to the boil, then reduce the heat and add the ginger and lemon and orange zest. Reduce the heat and simmer for 15 minutes.
Remove the cakes from the oven and drizzle over the liquid from the pan then scatter over the ginger and peel.