Preheat the oven to 180C (350F). Melt 1 tbsp of butter on the stove or microwave and brush the inside of a 25cm (10in) bundt tin. Add a little flour and tap the tin to coat. Shake out any excess.
Put the sugar, treacle, milk, orange juice and zest in a large pot and heat gently, stirring until the sugar is dissolved.
Take off the heat, add the cubed butter and stir until melts.
Add the eggs and use a hand whisk to mix them in until incorporated.
Sift in the flour, spices, soda bicarbonate and salt. Fold them in until you have a smooth, fairly thin, batter.
Pour into the prepared bundt tin and bake for 45-50 minutes until the cake is risen, firm on top and a skewer inserted in the deepest part of the cake comes out clean.
Let the cake cool in the tin for 10 minutes then carefully turn out on a wire rack to cool completely.
Drizzle with some toffee sauce or a simple glaze made with icing sugar and orange juice. Decorate with star anise or perhaps some frosted cranberries. The cake keeps really well in an airtight container at room temperature for a few days.