Pecan Cake With Praline Glaze

• 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
• 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

1. 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.
2. For Glaze:
3. 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.

raisins, bourbon, butter, sugar, eggs, flour, baking powder, baking soda, ground nutmeg, buttermilk, pecans, glaze, brown sugar, sugar, butter, whipping cream, pecan halves

Taken from www.epicurious.com/recipes/member/views/pecan-cake-with-praline-glaze-50166427 (may not work)