1/2 c. bourbon
1 c. raisins
3 1/4 c. sifted all purpose flour
1 1/2 tsp. ground nutmeg
1 tsp. baking powder
1/2 tsp. baking soda
1 c. butter (2 sticks)
2 1/4 c. sugar
5 eggs
1 c. buttermilk
2 c. coarsely chopped pecans
Praline glaze (see below)

Pour bourbon over raisins to soak at least 1 hour. Sift flour, nutmeg, baking powder, and baking soda onto waxed paper. Grease a 10 inch tube pan.

Beat butter, sugar, and eggs in a large bowl with electric mixer at high speed for 5 minutes or until light and fluffy. Stir in flour mixture alternately with buttermilk, beating with wooden spoon after each addition. Stir in raisin-bourbon mixture and the pecans. Pour batter into prepared pan.

Bake at 325 degrees for 1 hour and 15 minutes or until center springs back when lightly touched with finger tip. Cool in pan on wire rack for 10 minutes; loosen cake around outside edge with knife and turn out onto wire rack. Cool completely before glazing. Makes one 10 inch tube cake.

PRALINE GLAZE:

1/2 c. firmly packed light brown sugar
1/4 c. white sugar
4 tbsp. butter
1/4 c. heavy cream
1/2 c. pecan halves

Combine sugars and butter in small saucepan. Heat until sugar melts and mixture is bubbly. Stir in cream and heat 1 minute. Add pecans and heat until just until bubbly. Remove from heat. Cool slightly, then spoon over cake, letting glaze dribble over top and sides.