1 c. raisins
1/2 c. bourbon
1 c. butter, softened
2 1/4 c. sugar
5 eggs
3 1/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. ground nutmeg
1 c. buttermilk
2 c. coarsely chopped pecans
Praline glaze

Combine raisins and bourbon, stirring well. Cover and refrigerate at least 1 hour. Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda, and nutmeg; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Fold in pecans and reserved raisin mixture. Pour batter into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 30 minutes, or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove to wire rack, and drizzle praline glaze over cake. Cool completely. Yield: One 10 inch cake.

PRALINE GLAZE:

1/2 c. firmly packed brown sugar
1/4 c. sugar
1/4 c. butter
1/4 c. whipping cream
1/2 c. pecan halves

Combine first 4 ingredients in a heavy saucepan. Cook over low heat, stirring constantly, until mixture reaches soft ball stage (240 degrees). Remove from heat, and stir in pecans. Yield: about 1 cup.