Beat the butter with the oil, brown sugar, orange zest, ginger, cinnamon and cloves. You can also do this with a whisk. Stop beating when the mix looks pale and creamy.
Add the eggs, honey and vanilla extract and beat once again until it comes together and looks creamy. Remember that if you're using a stand mixer, you need to stop every once in a while to scrape down the sides and bottom with a spatula.
Add the milk and mix. You'll see that the mix splits, but it will come together when the flour is added.
Add the flour, baking powder, salt and beat again but only until it comes together.
Add the walnuts and raisins using a spatula.
Butter up the pan carefully, making sure all of the interior of the pan is covered, but also avoid having a thick layer. Then, add a couple of tablespoons of flour and rotate the pan to cover it. Turn over the pan and tap it to remove the excess of flour.
Fill the pan with batter and bake the cake in a preheated oven at 180°C / 350°F for 50min - 1 hour or until you can insert a knife at the centre and it comes out clean.
Unmould while still hot.