Preheat oven to 350 degrees. Combine first 6 ingredients in a large mixing bowl. Beat with electric beaters for about 3 minutes, scraping down sides once. Pour into a greased tube pan. (Carefully add the raisins, just pressing lightly into top at this point so they don’t sink all the way to bottom.) Bake for about 45 minutes or until cake tests done. Cool thoroughly in pan on wire rack. Remove cake to serving plate. Punch holes in top of cake with a long skewer or toothpicks. Heat the honey (add a little grated orange rind to honey while heating, if desired) in a microwave and slowly pour over cake.
Note: Instead of the tube pan, use three disposable loaf pans, 41/2 by 81/2 inches. Sliced almonds do stay on top of cake when placed before baking.
When using the loaf pans, I pour the hot honey in holes just after removing from oven, trying to keep holes down center of cake so sides won’t stick. I then use sliced almonds to cover the holes while the honey is still warm. The cakes can be removed from pans when cool and wrapped for gift-giving.