1 (15oz) package golden raisins
3 cups cold water
2 tsp baking soda
½ cup butter, softened
2 cups packed, light brown sugar
1 egg, beaten
1 tsp ground cloves
1 tsp ground allspice
1 tsp ground nutmeg
1 cup pecan halves
4 cups flour

Combine raisins and 2 cups water in Dutch oven or stockpot. Bring water to a boil, then reduce heat and simmer 10 minutes.
Remove pan from heat, stir in remaining cup water and baking soda. Add butter, stirring until melted, then sugar, egg, cloves, allspice and nutmeg.
Toss pecans with small amount of flour. Stir remaining flour, one cup at a time, into raisin mixture, mixing well after each addition. Fold in pecans.
Pour batter into well-greased 10-inch tube or bundt pan. Bake at 350 degrees 75-90 minutes or until wooden skewer inserted near center comes out clean.
Cool on wire rack about 10 minutes, then remove pan and cool completely.