Sprinkle yeast over warm water in a cup; stir in 1 teaspoon honey.
Let stand until mixture bubbles up, 5 to 10 minutes.
In a large bowl, beat 1/3 cup honey into eggs, then add sour cream or yogurt, butter, orange rind, and cardamom, in that order.
Blend well.
In a medium-size bowl, blend the whole wheat and unbleached white flour with a fork.
Add flour to egg mixture to make a soft dough.
Turn out onto a floured surface, and knead for 10 minutes, or knead with dough hooks for 5 minutes.
It is not advisable to use a food processor for this mixture, as it is so sticky that it will slow down the blade.
Place dough into a large well-oiled bowl, and turn to coat all sides.
Cover, and let rise in a warm place until doubled in bulk, about 2 hours.
Turn dough onto a floured surface, and knead raisins into it.
Form into a ball with raisins inside.
If any raisins show, poke them into dough, or they will overbrown when bread is baked.
Place ball of dough in a buttered 9- or 10-inch pie pan, and let rise in a warm place until doubled in bulk, about l 1/2 hours.
Preheat oven to 375°F.
Bake bread for 35 minutes, or until it sounds hollow when tapped on bottom.
If bread gets brown too early in cooking time, cover it loosely with a sheet of aluminum foil.
Remove bread from pan.
Place on a wire rack positioned over a sheet of wax paper.
Heat Orange Marmalade in a small saucepan to soften it, and brush over hot loaf.
Cool completely.