Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius/Gas mark 3). Line a one-pound (500-gram) loaf pan with Gefen Parchment.

Whisk the margarine and honey together until smooth and creamy.

Add the cinnamon, mixed spices, flour, baking powder, pinch of salt, eggs, and non-dairy milk.

Whisk well so that the cake batter is thick and smooth.

Transfer mixture to the prepared cake tin.

Bake for 45 minutes or until a skewer is inserted into the center and comes out clean.

Meanwhile, make the syrup. Bring the honey and water to a boil, simmer for two minutes. Leave to cool for five minutes.

Poke several holes into the cake using a cocktail stick or similar. Then drizzle half of the syrup over the top of the cooled cake. Leave for five minutes and then repeat with the remaining syrup. Leave the cake to soak for 10 minutes before serving.

To serve, dust with confectioner’s sugar.