To Make Starter: Mix 2 cups flour, 1/4 cup sugar, 2 cups warm water and 7g yeast in a bowl, cover and let stand overnight (cover should be loose). Refrigerate and stir daily. On fifth day add one cup flour, 1 cup (250ml) milk and 1/2 cup sugar; stir and refrigerate. Stir daily until 10th day. On 10th day remove 1 cup starter and feed remainder as on fifth day.
To Make Sugar-Nut Topping: Mix together 1 cup brown sugar, 1 teaspoon flour, 1 teaspoon cinnamon, 1/4 cup chopped nuts.
Preheat oven to 180 degrees C. Grease three 25cm pans.
Mix together 1 cup starter, white sugar, self rising flour, salt, 2 teaspoons cinnamon, oil, eggs, raisins, 1 cup chopped nuts and honey. Stir until combined. Pour into prepared pans. Top with sugar-nut topping.
Dot with 125g butter or margarine and bake for 15 minutes. Remove cakes from oven and pour glaze over still-warm cakes.
To Make Glaze: Combine 1 cup sifted icing sugar, 2 tablespoons melted margarine, 2 tablespoons milk. Use immediately to glaze cake.