Preheat oven to 180C/350F
Grease and line a 23cm/9 inch cake tin with a double layer of baking parchment.
Put all the dried fruit into a large bowl with the brandy and leave to soak for 12 hours or overnight, stirring occasionally.
Using a stand mixer or hand held electric whisk, whisk together the margarine and sugar until light and fluffy.
Add the vinegar to the soya milk and leave to stand for 10 minutes or until curdled.
In another bowl, sift together the flour, bicarbonate of soda, spices and salt.
Stir the fruit and the grated lemon and orange rind, into the butter and sugar mixture, add the milk mixture and stir to combine.
Add the flour and spice mixture a quarter at a time and mix to combine.
Spoon the cake mixture into your prepared tin and smooth the top.
Bake in the preheated oven for 45 minutes.
Reduce the heat to 150C/300F and bake for a further 20 - 30 minutes until the cake is browned and a skewer poked into it comes out clean.
Leave to cool in the tin on a wire rack.
Poke the cake a few times with a skewer and brush with a couple of tablespoons of brandy.
Turn the cake out, wrap it in a double layer of baking parchment and store in an airtight tin for up to 6 weeks.
Feed every week to ten days with a little more brandy.
If you find your cake is browning on top too quickly place a circle of baking parchment on top of the mixture and remove it for the last fifteen minutes of baking.
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.