Beat the flours, baking powder and spices together.
In a large bowl, cream the butter with the dark brown soft sugar. Beat in the eggs, then the honey, orange liqueur, soured cream and orange juice. Beat the flour mixture into the creamed mixture and then stir in the raisins and almonds. Turn batter into a greased and floured tube cake tin.
Bake cake at 180 C / Gas 4 for 80 minutes or until it tests done with skewer. Transfer to a rack to cool.