• **Plan Ahead: Combine the raisins and bourbon. Stir well to cover. Cover and refrigerate at least one hour.**

Make the cake:

• Cream the butter and sugar together.
• Add eggs, one at a time, beating after each addition.
• In a medium bowl, combine the flour, baking powder, soda and nutmeg.
• Add to the creamed sugar mixture alternately with buttermilk (begin and end with the flour mixture). Mix well after each addition.
• Fold in the pecans and the reserved raisin mixture.
• Pour batter into a greased and floured 10” bundt cake pan.
• Bake at 325 degrees F for 1 hour and 15 minutes or until toothpick inserted in the center comes out clean.
• Cool in the pan 10 minutes, then turn out to a wire rack to cool completely.

Make the glaze:

• In a small bowl, whisk together the sugar, melted butter and bourbon.
• Add heavy cream, one tablespoon at a time, until it is the consistency you'd like.
• Drizzle the glaze over the cooled cake. If the cake still warm, the glaze will melt and run thin. It's a matter of preference as far as how you want it to look.
• Top the cake with the pecan halves.