Mix the raisins with the rum and let it boil in a pot. Reduce the heat and put it aside until the raisins have soaked up all the liquid.
Beat the eggs with the egg yolk, the honey and the vanilla marc above a hot water bath for ten minutes. Let it cool down above iced water and beat it again for five minutes. Stir in three caps of rum, the cinnamon and the hazelnuts. Beat the heavy cream and fold it into the rum-mixture.
Fill a bundt cake baking pan with half of the mixture and pour the rum-raisins and a bit of honey on each bundt cake. Sprinkle it with cinnamon and add the remaining mixture. Freeze the bundt cake for at least six hours or overnight.