Toss the glace orange peel, walnuts, raisins and sultanas with 2 tablespoons flour. Set aside.
In a large bowl, cream the butter with the sugar and honey. Beat in the egg, then the cream, rum and vanilla. Stir together the remaining 1 1/2 cups flour and the baking powder; beat into the creamed mixture. Stir in the fruits and nuts. Turn the batter into a greased and floured loaf tin.
Bake in a preheated 180 degrees C oven for 10 minutes. Lower the heat to 165 degrees C and bake the cake 45 minutes longer, or until it tests done with a skewer. Transfer to a rack to cool.