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Preheat oven to 350°F. Grease 10-inch tube pan. Mix brown sugar, flours, cinnamon, allspice, nutmeg, baking powder, baking soda and salt in large bowl. Add milk, oil, orange juice, vanilla and eggs. Beat on low speed 1 minute. Beat on high speed 2 minutes. Gently stir in raisins and walnuts. Pour into prepared pan
Bake 55 minutes or until sides of cake are browned and pulled away from pan. Cool in pan 20 minutes. Invert onto wire rack; cool completely
For the Caramel Glaze, mix brown sugar, butter, cream and salt in medium saucepan. Bring to boil, stirring constantly. Cool slightly. Add confectioners' sugar and vanilla; mix with wire whisk until well blended. Spoon over cake. Garnish with crystallized ginger, if desired
