Preheat oven to 180 degrees C. Lightly grease one 13x23cm cake tin.
Cook raisins and water for 10 minutes over medium heat. Stir in the margarine. Remove from heat and let mixture cool.
Combine flour, sugar, salt, bicarb soda, ground cloves, ground nutmeg, ground cinnamon, ground allspice and salt. Add flour mixture to the cooled raisin mixture and blend well. Stir in the beaten eggs. Add the chopped nuts (if desired). Pour batter into prepared pan.