Let's to do .. Fruit Cake

INGREDIENTS

12 oz (320 g) sultanas
9 oz (280 g) currants
14 oz (400 g) glace cherries, halved
5 oz (150 g) raisins, chopped
2 T chopped glace ginger (optional)
4 T golden syrup
3 1/2 oz (9 oz) margarine
16 fl oz (500 ml) unsweetened orange juice
8 fl oz (250 ml) soya milk
8 oz (250 g) wholemeal plain flour
8 oz (250 g) wholemeal self-raising flour
2 t ground mixed spice (all spice)

METHOD
Combine the fruits, ginger, golden syrup, margarine and fruit juice in a large saucepan. Stir over a low heat until the margarine has melted, then cover the pan and simmer for 5 minutes. Pour the fruit mixture into a large bowl and leave to cool to room temperature.
Add the soya milk and stir to mix. Pour the flours and spice into the bowl and mix thoroughly.

Pour the cake mixture into a greased 9 1/2 x 6 inch (24 x 15 cm) rectangular cake tin lined with 3 layers of greaseproof paper and bake at 170C/325F for about 1 1/2 hours or until a skewer inserted into the centre comes out clean. Leave to cool, in the tin, on a wire rack.