Preheat oven to 350°F (180°C). In medium heatproof bowl, pour 1 cup (250 mL) boiling water over raisins. Let stand until cooled. Meanwhile, in another bowl, whisk flour with baking powder, baking soda, cinnamon, salt, nutmeg and cloves.
In large bowl, beat butter and sugar with hand mixer until light and fluffy. Beat in eggs one at a time, beating well after each addition. Mix in raisins and the soaking water by hand. Stir in flour mixture until just blended.
Scrape into greased and parchment paper-lined 5 x 9-in. (13 x 23-cm) loaf pan. Smooth top.
Bake 60 min. or until tester inserted into centre comes out clean. Set pan on rack to cool. Remove loaf from pan. Wrap and store at room temperature up to 2 days or wrap in heavy-duty foil and freeze up to 2 weeks.
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