Raisin-Nut Cake

Directions

Combine raisins and bourbon, stirring well.

Cover and refrigerate at least 1 hour.

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.

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 after each addition. Fold in pecans and reserved raisin mixture.

Pour batter into a greased and floured 10-inch tube pan.

Bake at 325F for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan 10 minutes; remove from pan, and place on serving plate.

Drizzle Brown Sugar cake.