Preheat oven to 350°F (175°C).

Sift together flour, baking powder, and baking soda in a bowl.

Spray a 12-cup Bundt pan with cooking spray.

Combine sugar, raisins, cinnamon, nutmeg, cloves, salt, and water in a large saucepan.

Bring to a boil and cook for 5 minutes, or until raisins plump up.

Remove from heat and stir in margarine until melted.

Add the flour mixture and pecans to the saucepan.

Blend well to combine.

Pour batter into the prepared Bundt pan.

Bake for 35 to 45 minutes, or until a toothpick inserted into the cake comes out clean.

Cool in pan for 10 minutes.

Invert onto a wire rack to cool completely.

Whisk lemon juice into confectioners' sugar to make the glaze.

Pour glaze over the cooled cake.

Decorate with whole pecans, if desired.