Start with the caramel. Heat sugar in a pan until it melts and turns dark brown—not burnt, but very deep in colour. Carefully add water and stir until smooth.

In a bowl, mix flour, baking powder, baking soda, spices, and salt.

Add oil, wine, caramel syrup, and vanilla. Stir gently. The batter will look darker than most cakes—that’s normal.

Fold in the cashews and raisins evenly.

Pour into a lined tin and bake at 170°C for about 1 hour 15 minutes.

Let the cake cool fully. Like most wine cakes, it tastes noticeably better the next day.