Preheat the oven to 350 degrees Fahrenheit. Lightly grease a bundt or 10-inch cake pan with some olive oil and lightly dust with flour, shaking off any excess. Set aside.
In a medium bowl, whisk together the flour, ground nuts, sugar, cinnamon, cloves, nutmeg, baking powder, and salt until combined. Set aside.
In a larger bowl, combine the olive oil, orange zest, orange juice, liqueur, and vanilla extract. You can do this by hand with a whisk or with a stand or hand mixer (I use my stand mixer with the whisk attachment to start).
If using a mixer, swap out the whisk attachment for a paddle. Add the dry flour mixture and raisins to the wet ingredients and mix on low speed until combined. If mixing by hand, grab a spatula and fold in the ingredients. The dough will be thick and sticky; this is normal!
Transfer batter to the greased pan, scraping down the sides. Spread it out evenly.
Bake until a toothpick or tester inserted into the center comes out clean, about 40-50 minutes.
Remove from oven and let cool for 10 minutes. Then transfer cake to a rack to completely cool. Dust with powdered sugar before serving. The cake will keep in an airtight container for 4-5 days.
For the cup of orange juice, I recommend using a juicer to squeeze the juice from oranges! I usually get about 3/4 cup from the fresh oranges and top it off with bottled juice to get the full cup.