Prepare applesauce: Wash, quarter, core, and pare 3 medium-sized apples.

Put prepared apples into a saucepan with 3 tablespoons of water.

Cover and simmer for 10-15 minutes, stirring occasionally, until apples are tender.

Press cooked apples through a sieve or food mill to create applesauce.

Cool applesauce completely before using in the cake batter.

Preheat oven to 350°F (175°C).

Grease the bottom only of an 8x8x2-inch square baking pan.

Sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt in a bowl; set aside.

In a separate bowl, cream butter until softened.

Gradually add brown sugar to the butter, creaming until the mixture is light and fluffy.

Alternately add the dry ingredients (in fourths) and applesauce (in thirds) to the creamed butter and sugar, mixing until just blended after each addition. Avoid overmixing.

Mix in the raisins until evenly distributed throughout the batter.

Pour the batter into the prepared baking pan (the batter will be quite thick).

Bake at 350°F (175°C) for 30 to 40 minutes, or until a cake tester or wooden toothpick inserted into the center comes out clean.

Cool the cake in the pan on a wire rack before serving.