Preheat the oven to 350 degrees F or 325 degrees F convection.  Oil a 9 by 13 inch pan.

In a medium saucepan, stir together water, coffee, raisins, and oil.  Cover, bring to a boil, reduce to a simmer, and cook about 20 minutes.  Remove the lid and allow to cool while you make the batter.

Stir together the flour, sugar, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, and vanilla in a large bowl.  Stir in the eggs and cooled raisin mixture, followed by the walnuts.

Pour the batter into the prepared pan and smooth into an even layer.  Bake about 30 minutes until puffed, golden brown, and a toothpick inserted in the center comes out clean or with a few crumbs.

Make the glaze.  In a small microwave safe bowl, stir together the orange juice, date syrup, and espresso.  Pour over the hot bars as evenly as possible.  Serve warm or cool in the pan before slicing and serving.  Bars may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw in the microwave about 30 seconds.