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Preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in round cake tin.
Melt the margarine and golden syrup together in a saucepan over a low heat. Remove from the heat and stir in the dark brown sugar until dissolved.
Sift the bicarbonate of soda, ground ginger, cinnamon, cloves and mixed spice into a bowl. Stir in the vanilla extract.
Beat the eggs into the margarine mixture, then fold in the dry ingredients and the plain flour until well combined.
Pour the mixture into the prepared tin and bake for 1-1¼ hours, or until a skewer inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.