Combine both margarine and sugar in the mixing bowl and beat with an electric mixer at medium speed for 25 minutes. It will then become creamy.
Lower the electric mixer´s speed and beat in eggs one at a time. Continue to beat at low speed.
Gradually pour in half of the flour and baking powder. Repeat additions, ending with raisins, mix peels, followed by the red and green cherries. While doing this process you may consider switching off the electric mixer while pouring in the flour mixtures.
Once the remaining ingredients are in, mix it until it is fully blended or for almost 3 minutes. While it is mixing, prepare the baking tray.
Lay pieces of properly cut grease papers on the baking tray. Once the fruit cake mixture is ready, pour it on the baking tray, leaving about an inch space at the top of the tray for batter to rise. Smooth tops.
Bake in centre of preheated 175 degree Celcius oven for 1 1/2 hours.
Cakes are done when they are fairly firm to the touch in centre and a skewer inserted in centre right to bottom of pan comes out without any batter on it. It may have a little sticky raisin or cherry attached to it.
When cakes are done, remove from oven. Place the cake to cool for 15 to 30 minutes. Run a sharp knife around edges of pans, and carefully peel off paper for it to cool off completely. It is then ready to serve.