Step 1

Preheat the oven to 350°F.

Step 2

, Place the almonds on a baking sheet and toast them for 8 to 12 minutes, until golden. Remove the almonds from the oven and set aside.

Step 3

, Mix the rye flour, baking soda, salt, and spices in a medium bowl.

Step 4

, Whisk together the egg and sugar in a separate large bowl, then stir in the oil, honey, and black tea.

Step 5

, Whisk the dry ingredients into the wet ingredients slowly, mixing until smooth.

Step 6

, Add the zests, raisins, and all but about 1 tablespoon of the almonds to the batter, stirring until well combined.

Step 7

, Grease a 6-cup Bundt pan. Don’t have this pan? See another option in “tips,” below. Sprinkle the reserved tablespoon of toasted almonds evenly over the bottom of the Bundt pan.

Step 8

, Pour the batter into the pan and bake the cake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean and the surface is firm to the touch.

Step 9

, Remove the cake from the oven, let it cool for 10 minutes, and turn it out of the pan onto a rack to cool completely.

Step 10

, Store the cake, covered, at room temperature for up to three days. Or freeze, well wrapped, for up to a month.