1 cup of Whiskey
1/2 cup of golden raisins
1/2 cup of raisins
4 1/2 cups of unbleached flour
3 1/2 cups of chopped pecans
2 1/4 cups of raw sugar
2 sticks unsalted butter at room temp
2 teaspoons of baking powder
1 teaspoon of ground nutmeg
1 teaspoon of salt
1 teaspoon of vanilla extract
1 cup powder sugar
1 teaspoon vanilla extract
1 to 3 teaspoons of water
1/4 cup chopped pecans
In a small bowl place whiskey and raisins and soak overnight.
Preheat oven to 325 degrees
Prep a not stick bunt pan
Whisk together eggs, vanilla, and nutmeg.
In a stand mixer cream together butter and sugar.
Remove pecans from their whiskey soak and place in a large bowl toss with 1 cup of flour. Note: save some of the pecans to garnish the cake with.
Then sift in the remaining dry ingredients in another bowl
Now add the eggs to creamed mixture and blend well.
Now add the dry ingredients, combine well, then add nut mixture.
Next drain the raisin, reserve the whiskey, and fold in raisins into the mixture. Note: I save the whiskey to use in other recipes, I found that you can reuse the whiskey about 4 times for soaking, then it ends up in a savory dish.
Pour into pan and bake for about 1 hour to 1 hour 15 minutes, remove when firm and toothpick comes out clean.
Let cool for 5 minutes then turn out onto rack and let completely cool.
Mix together powder sugar, vanilla, and enough water or whiskey, until smooth and thick.
Pour over cake and sprinkle with chopped pecans.