Start preparing the fruit at least the day before you want to bake the cake.
Mix all of the dried fruits together in a large bowl that has a lid, add the rum, stir well, then cover and leave overnight (or for up to a week - give it an occasional stir).
The following day, preheat the oven to 140C/275F/gas mark 1. Grease a deep 20cm/8inch round cake tin and line it with a double layer of baking parchment.
In a large bowl, whisk together the dairy free margarine (or softened coconut oil), dark and light brown sugars, treacle and orange and lemon zest until fluffy.
In a separate bowl, sift together the plain flour, ground almonds, bicarbonate of soda, mixed spice, cinnamon and nutmeg.
Tip the dry ingredients into the margarine mix, along with the soy milk and red wine vinegar. Stir until just combined; be careful not to over-mix. The batter should be very thick.
Stir in the soaked dried fruits, along with any leftover liquid, and the chopped almonds.
Bake for 2-3 hours until a skewer comes out clean; mine took 2 1/2 hours. Leave the cake to cool in the tin on a wire rack then turn it out and brush all over with rum or brandy.
Wrap the cake up in baking parchment then tin foil, and store in an airtight container, feeding every week or two with rum or brandy, for up to six weeks.
For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.