Knob Creek Bourbon Pecan Cake

• 1 pound seedless raisins
• 1 cup Knob Creek Bourbon (or 1/2 cup Booker's)
• 1 pound or quarter broken pecans
• 1 cup butter
• 2 cups sugar
• 6 eggs
• 3 1/2 cups sifted flour
• 1 teaspoon salt
• 2 teaspoons baking powder

Soak raisins in bourbon overnight. Cream butter with sugar, gradually adding one egg at a time, beating after each addition. Add flour sifted with baking powder and salt. Add raisins and pecans, mixing well. Pour batter into a greased and lined tube pan or greased and floured bundt pan. Bake at 325 degrees for 1 1/2 hours or until cake is done. Cool cake on rack. After cooling, wrap in cheesecloth soaked with bourbon and place in airtight container.