Cream butter; gradually add sugar, beating well. Beat egg yolks until thick and lemon colored; add to butter mixture. Stir in raisins, pecans, cinnamon, and cloves.
Beat egg whites (at room temperature) until stiff peaks form. Gently fold into raisin-pecan mixture. Pour mixture into pastry shell. Bake at 350° for 50 minutes. Cool before slicing.