Sift flour, baking soda, cloves, cinnamon, allspice and nutmeg.

In a separate large mixing bowl, beat together butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Stir in raisin water (below). Gradually add flour mixture. Beat for 45 seconds and stir in nuts.

Transfer batter to a greased 9x12-inch pan and bake until a wooden pick inserted in center of cake comes out clean and cake springs back when lightly touched in center.

*Raisin Water: Boil raisins in 2 cups water until tender. Remove raisins from water and reduce water by boiling until 1 cup remains (or discard extra). Measure out 1 cup water and allow to cool for 10 minutes. Stir in vanilla, dark rum or cognac.

Servings: 12