Bourbon Cake

After I had a slice of this yummy cake, I had to have the recipe!
It took some sweet-talking, before my friend Sonia would give me the recipe she is famous for in her circle of friends and family, but I got it! This is the type of cake most guys go for; it’s heavy, not too sweet, and it has a “kick” to it, depending on how much bourbon is used 🙂
When I was heavily into baking, I would bake a variety of this cake, using rum in stead of bourbon, and it was an absolute favorite of my husband and dad. It’s great to have with a cup of tea or coffee, so enjoy!

1 lb Golden raisins
1 cup Bourbon
1 cup Butter
2 cup Sugar
6 eggs
3 1/2 cups all purpose flour (sifted)
2 tsp baking powder
1 tsp salt
1 lb coarsely chopped pecans (nuts)

Soak raisins in bourbon overnight. Cream butter and sugar. Gradually add eggs one at a time, beating after each addition. Sift together flour, baking powder and salt. Add flour mixture. Add raisins and pecans, mixing well. Pour batter into greased and floured tube or bundt pan. Bake at 325 degrees for 1-1/2 hours or until cake is done. Cool cake on a rack.
Optional: After cooling wrap in cloth towel, soak with bourbon and place in airtight container.

Tip 1: Substitute bourbon with rum.
Tip 2: Top the cake off with cream cheese icing.