Preheat oven to 180 degrees C. Lightly grease one 23cm square cake tin.
In a saucepan over medium high heat combine; the sugar, copha, ground cinnamon, ground nutmeg, ground allspice, salt, raisins and water. Bring to a boil and continue boiling for 5 minutes. Remove from heat and let cool.
Sift the flour, baking powder and bicarb soda together. Add the flour mixture to the cooled raisin mixture. Stir until just combined. Pour batter into prepared pan.