Toss the candied orange peel, walnuts and raisins with 2 tablespoons flour. Set aside. In a large bowl, mix the butter with the sugar and honey. Beat in the eggs, then the cream or milk, rum and vanilla. Stir together the remaining 1 1/2 cups of flour and the baking powder; beat into the creamed mixture. Stir in the fruits and nuts. Turn the batter into a greased and floured 9x5-inch loaf pan. Bake in a preheated 350-degree oven for 10 minutes. Lower the heat to 325 degrees.  Bake the cake 45 minutes longer, or until it tests done with a toothpick. Transfer to a rack to cool.