| 1 | Marinate raisins in 1 cup of the bourbon for at least 1 hour, up to 12 hours; drain, reserving both raisins and bourbon. |
| 2 | Preheat oven to 350 degrees. |
| 3 | Butter and flour a 10-inch bundt cake pan or other tube-cake pan. |
| 4 | Beat together the butter and sugar until light and fluffy. |
| 5 | (for best results, use an electric mixer and start beating at a slow speed, gradually increasing to moderate. |
| 6 | If you allow this process to take about 15 minutes, the butter will be very pale and look something like whipped cream. |
| 7 | This adds lightness to the cake). |
| 8 | Beat in the eggs 1 at a time, beating well after each. |
| 9 | In another bowl, sift together 3 ?cups of the flour, baking powder, soda and salt. |
| 10 | Combine reserved bourbon with the zest and lemon juice. |
| 11 | Add dry ingredients to the butter mixture alternatelywith the bourbon mixture. |
| 12 | Toss the remaining ?cup of flour with the drained raisins and the pecans. |
| 13 | Fold into batter. |
| 14 | Bake about 1?hours or until the cake tests done. |
| 15 | Cool about 10 minutes in the pan before turninout onto a rack. |
| 16 | Brush the remaining ?cup of bourbon over the cake whileit is still somewhat warm. |
| 17 | For long storage, wrap the cake in rinsed cheesecloth that has been thoroughly moistened in bourbon. |
| 18 | Then wrap in plastic or foil so that it is airtight |
