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Preheat your oven to 150°C (fan). Grease and line a loaf tin (21 x 10cm, 7cm depth).
In a saucepan over low heat, melt together the grated ginger, treacle, golden syrup, dark brown sugar, and butter until smooth. Remove from the heat and stir in the boiling water. Allow to cool slightly.
In a large bowl, whisk together the dry ingredients.
In a separate small bowl, beat the eggs with the milk. Stir the bicarb into the cooled syrup mixture, then pour this into the dry ingredients, followed by the egg mixture. Whisk until smooth, then fold in the chopped stem ginger.
Pour the batter into the prepared tin and bake for 5⅚5 minutes, or until a skewer inserted in the centre comes out clean.
For the rum syrup, combine the water, rum, golden caster sugar, sliced ginger, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
Poke holes all over the warm cake and pour the rum syrup over the top, allowing it to soak in.
For the ginger icing, mix the icing sugar, ground ginger, and milk until smooth. Drizzle over the top of the cake.