Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
In a medium saucepan, combine the raisins and water. Bring to a boil and then simmer for 10 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the beaten eggs and vanilla extract to the creamed mixture and mix well.
In another bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the raisin water, and mix until well combined. Stir in the boiled raisins.
Pour the batter into the prepared baking pan.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
ADVERTISEMENT
