Preheat oven to 310° F (155° C). You will need 3 bowls: a small one to hold 1 cup for the raisins and nuts, a large one to hold the wet mixture, and another large one to hold the sifted dry ingredients.
Dust a little flour over the raisins and nuts, coating them lightly.
Beat the eggs until light.
Add the sugar gradually, while beating, until the mix is creamy.
Stir in honey and oil.
Sift together the dry ingredients; add to the egg mixture.
Add booze, mix.
Stir in the raisins and nuts. Mix quickly but thoroughly.
Pour the batter into a greased, floured rectangular pan or one lined with baking paper. Bake for 1 hour.
Cut the cake into square shapes while it’s in the pan.