Combine 1 cup all-purpose flour, sugar, undissolved yeast, cinnamon, salt and cloves in a large mixer bowl. Heat milk, water, corn syrup and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, vanilla and whole wheat flour. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in raisins, pecans and remaining flour; continue mixing at medium speed for 1 minute or until well blended. Turn into heavily greased 12-cup fluted tube pan.
Cover with loosely tented foil; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake in preheated 350°F oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. If not using Caramel Glaze, invert pan onto wire rack to release cake. Cool slightly, then serve warm.
To serve with Caramel Glaze, prepare glaze as directed below while cake is baking. After baking leave cake in pan and set pan on wire rack. Poke holes in top of cake with skewer or cake tester. Spoon about one third of glaze over top of cake. Let stand 15 minutes; repeat. Invert pan onto wire rack to release cake. Remove pan and brush cake with remaining glaze. Serve slightly warm or at room temperature.
To make Caramel Glaze: Melt butter in a small saucepan over medium heat. Stir in brown sugar, corn syrup and milk. Heat to boiling, stirring frequently. Boil 1 minute. Remove from heat and stir in vanilla.