Line the bottom of a 9 x 5 x 3 inch loaf pan with wax and and grease the paper well. In a small saucepan bring the raisins and water to a boil, simmer, covered, for 5 minutes. Strain raisins over a measure, reserving liquid, cool raisins and reserve. Set aside 1/2 cup of the reserved liquid to cool, if there is not enough to make this amount, add cold water, if there is more than this discard the extra liquid. In a bowl, stir together the flour, baking soda, salt, cinnamon and cloves. In the large bowl of an electric mixer cream the butter, sugar and vanilla, beat in the egg until well blended. Stir in half the flour mixture until blended, stir in 1/4 cup of the raisin liquid until blended, stir in the remaining flour mixture and raisin liquid in the same way. Fold in the reserved raisins. Turn into the prepared pan. Bake in a preheated 350° oven until a cake tester comes out clean, 50 to 55 minutes. Place cake in pan on a wire rack, let cool for 10 minutes. Loosen edges and turn out on the wire rack, turn right side up on the rack, cool completely and slice at once if you desire. Store the cake tightly wrapped in saran or tightly closed in a plastic bag in the refrigerator Tootie Note: I have sprayed the pan well and it works fine without the waxed paper.