I took Susie's advice and ended up with this as the final recipe:

1 envelope dry active yeast
2/3 cup + 3 tbsp soy milk
2 tbsp vital wheat gluten
1/3 cup demerara sugar
1/2 tbsp salt
1/3 cup vegan margarine
2 1/2 cups bread flour (I used King Arthur's White Wholewheat)
2/3 cup raisins
1/3 cup candied cherries, chopped
2/3 cup citron
6oz marzipan
1 tsp cinnamon
1 tsp cardamom
1/2 tsp nutmeg
dash cloves
powdered sugar to dust

Warm soy milk to about 100F, stir in yeast, and let sit for about ten minutes, until frothy. Meanwhile, mix together the gluten, sugar, salt, flour, and spices. Cut in the margarine with a fork or pastry knife. Stir in the yeast mix when ready. Keep mixing until it pulls together and knead thoroughly until smooth. Knead in the raisins, citron, and candied cherries. Lightly oil a large bowl, put the dough in and turn to coat. Cover and leave in a warm place to rise, a couple hours or until doubled in size. Deflate the dough and flatten it out. Roll the marzipan into a long rope, put in the middle of the flattened dough, and fold it the dough over. Place seam down on a greased baking sheet. Leave the loaf a half hour or so to rise. Meanwhile, preheat oven to 350F. Bake at 350F for about ten minutes, reduce heat to 300F, and let bake for another 30-40 minutes, until it begins to turn golden brown. Place on a cooling rack, and dust with powdered sugar when throughly cooled.