Preheat the oven to 180C/350F/gas mark 4. Thoroughly grease a 10 cup bundt tin with melted margarine – use a pastry brush to really get into all of the nooks and crannies.
Place the margarine, golden syrup, treacle, dark brown soft sugar and water in a pan and heat gently, stirring often, until melted and smooth. Remove from the heat and set aside to cool for 10 minutes.
Sift together the flour, bicarbonate of soda, ginger, mixed spice and salt in a large bowl. Pour in the wet ingredients and whisk until smooth, be careful not to over-mix it however as this can make the cake a little tough.
As soon as it is mixed, pour the batter into the prepared tin and spread level then place it in the oven and bake for 30-45 minutes, until a skewer inserted into the centre comes out clean. (Because the batter is warm the bicarbonate of soda starts working immediately so it is important to get it in the oven straight away.)
Once baked, place the tin on a wire rack and leave the cake to cool in the tin for at least a couple of hours. It is very delicate when warm so if you turn the cake out too early you risk it cracking; trust me, I learned the hard way!
Once the tin is cool to the touch, carefully flip it over to release the cake.
To make the glaze, place the sifted icing sugar in a bowl and gradually stir in the lime juice to make a thick but pourable glaze. You may not need to use all of the lime juice or you may need to add a drop of water or dairy free milk (I used coconut) to get the right consistency.
Place the cake on a serving platter and drizzle over the glaze.
To make the macerated strawberries, hull them and slice smaller ones in half and larger ones into quarters. Place in a bowl and toss with the sugar and lime juice then set aside for about 20 minutes to release their juices.
The cake will keep well in an airtight container at room temperature for up to a week but the strawberries are best eaten the day they are made.