Preheat the oven to 180 degrees C. Grease two 22x33 cm cake tins.
In a large bowl, cream together the butter and sugar until smooth. Stir in the honey and golden syrup, then beat in the eggs one at a time until the mix is light and fluffy. Stir in milk and vanilla.
Sift together the cocoa, cloves, allspice, cinnamon, nutmeg, salt, baking powder and flour; stir into the honey mixture until fully incorporated. Batter will be thick. Divide it evenly between the prepared pans and smooth the top of the cakes.
Bake for 20 to 25 minutes in the preheated oven. Do not over bake, or the cakes will not be chewy. Remove from the tins and let cool. Ice with cream cheese icing when completely cool if you like and garnish pecan halves.