In a large bowl, cream the butter and sugar until light and fluffy.
Beat in eggs, one at a time, until fully incorporated.
Add flour, baking powder, cinnamon, and ginger. Mix a couple of times until starting to come together, then add milk and stewed quince/apple.
Mix until all is incorporated, but don't overmix.
Grease and flour your tin (I think mine is a 9-inch springform) and add the batter.
Bake in a moderate oven about 45 minutes, but check after 35.
For frosting, mix golden syrup, cream cheese, and icing mixture. Feel free to up the golden syrup quotient. Add a teaspoon of water at a time until it is the consistency you want. I like it quite thick.
Leave cake to cool for a few minutes, before turning out onto a wire rack. Frost when cool