Categories: Cakes, Beverages 
      Yield: 1 servings 
  
      2 c  Raisins                             2 ts Baking powder 
    1/2 c  Bourbon                             1 ts Baking soda 
    1/4 c  Butter; softened                         Salt 
  1 1/2 c  Sugar                               1 ts Lemon zest; grated 
      5    Eggs                                1 tb Lemon juice 
      4 c  Flour; sifted                       1 c  Pecans; chopped 
  
  Marinate raisins in 1 cup of the bourbon for at least 1 hour, up to 12 
  hours; drain, reserving both raisins and bourbon. Preheat oven to 350~F. 
  Butter and flour a 10-inch Bundt cake pan or other tube-cake pan. Beat 
  together the butter and sugar until light and fluffy. (For best results, 
  use an electric mixer and start beating at a slow speed, gradually 
  increasing to moderate. If you allow this process to take about 15 minutes, 
  the butter will be very pale and look something like whipped cream. This 
  adds lightness to the cake.) Beat in the eggs 1 at a time, beating well 
  after each. In another bowl, sift together 3 3/4 cups of the flour, baking 
  powder, soda and salt. Combine reserved bourbon with the zest and lemon 
  juice. Add dry ingredients to the butter mixture alternatelywith the 
  bourbon mixture. Toss the remaining 1/4 cup of flour with the drained 
  raisins and the pecans. Fold into batter. Bake about 11/2 hours or until 
  the cake tests done. Cool about 10 minutes in the pan before turninout onto 
  a rack. Brush the remaining 1/2 cup of bourbon over the cake whileit is 
  still somewhat warm. For long storage, wrap the cake in rinsed cheesecloth 
  that has been thoroughly moistened in bourbon. Then wrap in plastic ofoil 
  so that it is airtight. The cake may be served after a day or two but is 
  better if allowed to age.