That sounds like a pretty decent recipe. It looks like a slightly weaker version of my simple mead recipe (mine used 3.5 lbs for 1 gallon, and substitute the raisins for yeast nutrient).
Mine finished at 14.5% ABV, so I would suspect around 12-13% ABV with your recipe. I'd suggest to toss in another handful of raisins now, since it's been a week fermenting, just to keep the nutrient amount up.
You may have to give it a while to age though, like at least 1 year. Mine is 7 months old now, but the last time I tasted it was around the 5 month mark. It was much better than the 3 month mark, but still showed signs of being young.