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Position a rack in the center of the oven, and heat the oven to 350 degrees. Butter and flour a 10-inch round cake pan.
In the bowl of a stand mixer, sift together the all-purpose flour, cake flour, baking soda, salt, cinnamon, ginger, and cloves.
Add granulated sugar and butter to the flour mixture and beat on medium speed for about 1 minute, or until butter is fully incorporated.
Add eggs and mix on low speed for 10 to 15 seconds, or until fully incorporated. Then, turn the mixer to medium-high speed and beat for about 1 minute, or until batter is light and fluffy.
Using a rubber spatula, fold in the apples, raisins and pecans.
Scrape all of the batter into the prepared pan, then spread it evenly to fill the pan.
Bake for about 1 hour and 15 minutes, or until the cake feels firm when you press it in the middle and the top is dark golden brown.
Let the cake cool completely in the pan on a wire rack.
Invert the cake onto a serving plate, lifting away the pan, and then invert the cake again so it is right-side up.
Slice and plate, then dust the slices with confectioners’ sugar.