Preheat an oven to 350 degrees F (175 degrees C). Grease an large square cake pan and line with wax paper.
Beat the margarine and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
Add the eggs one at a time, allowing each egg to blend into the margarine mixture before adding the next. Fold in the flour until only small lumps remain; pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes (+5 min if necessary).
Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Cut into 5 X 5 cm squares and top with icing when cooled off.
Icing: In a saucepan, stir together the granulated sugar, cream of tartar and water. Bring to a boil over medium-high heat, and cook without stirring until the temperature is between 223 and 234 degrees F (106 to 112 degrees C), or until a small amount of syrup dripped from a spoon can spin a long thread.
When the syrup comes to the proper temperature, remove from heat, and stir in confectioners' sugar about 1/2 cup at a time until the icing is thick enough to coat a metal spoon. Test by pouring over a small piece of cake.
Adjust the amount of confectioners' sugar as needed to get a good pouring consistency.
Use while warm, or reheat over simmering water. Keep covered with plastic wrap when not in use to prevent a crust from forming on the top.
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