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Preheat oven to 350°F. For the Cake, mix flour, sugars, allspice, baking powder, cinnamon, ginger, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat with electric mixer on low speed just until ingredients are moistened. Beat on high speed 2 minutes.
Stir in raisins and walnuts. Pour into greased and floured 10-cup Bundt pan.
Bake 55 minutes or until sides of cake pull away from pan. Cool in pan 20 minutes. Invert cake onto wire rack. Cool completely.
Meanwhile, for the Caramel Glaze, mix brown sugar, butter, cream and salt in 2-quart saucepan. Bring to boil on medium heat, stirring constantly. Reduce heat to low. Stir in confectioners' sugar and vanilla until well blended and smooth. Simmer 1 minute. Remove from heat. Cool slightly before spooning over cooled cake. Let stand until glaze is set.