In a large saucepan, combine the sugar, raisins, water, butter, cinnamon, allspice, cloves, and nutmeg; cook and stir over medium-low heat until sugar is dissolved. Remove from the heat; cool.

In a large bowl, beat egg yolks; gradually stir in spice mixture. Combine the flour, baking powder, salt, and baking soda; gradually add to spice mixture until blended. Stir in pecans.

In a small bowl, beat egg whites until soft peaks form; fold into the batter.

Pour into 2 greased and floured 9-inch round baking pans. Bake at 325°F until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add vanilla and salt. Gradually beat in confectioners' sugar until smooth.

To decorate, spread frosting between layers and over top and side of cake, leaving cake slightly exposed on the side. If desired, top with pecans, cinnamon sticks, bay leaves, rosemary sprigs, and confectioners' sugar. Store in refrigerator.