**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.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**