---------- Recipe via Meal-Master (tm) v8.01
       Title: Kentucky Bourbon Cake
  Categories: Cakes, Beverages
       Yield: 1 servings
       2 c  Raisins                             2 ts Baking powder
     1/2 c  Bourbon                             1 ts Baking soda
     1/4 c  Butter; softened                         Salt
   1 1/2 c  Sugar                               1 ts Lemon zest; grated
       5    Eggs                                1 tb Lemon juice
       4 c  Flour; sifted                       1 c  Pecans; chopped
   Marinate raisins in 1 cup of the bourbon for at least 1 hour, up to 12
   hours; drain, reserving both raisins and bourbon. Preheat oven to 350~F.
   Butter and flour a 10-inch Bundt cake pan or other tube-cake pan. Beat
   together the butter and sugar until light and fluffy. (For best results,
   use an electric mixer and start beating at a slow speed, gradually
   increasing to moderate. If you allow this process to take about 15 minutes,
   the butter will be very pale and look something like whipped cream. This
   adds lightness to the cake.) Beat in the eggs 1 at a time, beating well
   after each. In another bowl, sift together 3 3/4 cups of the flour, baking
   powder, soda and salt. Combine reserved bourbon with the zest and lemon
   juice. Add dry ingredients to the butter mixture alternatelywith the
   bourbon mixture. Toss the remaining 1/4 cup of flour with the drained
   raisins and the pecans. Fold into batter. Bake about 11/2 hours or until
   the cake tests done. Cool about 10 minutes in the pan before turninout onto
   a rack. Brush the remaining 1/2 cup of bourbon over the cake whileit is
   still somewhat warm. For long storage, wrap the cake in rinsed cheesecloth
   that has been thoroughly moistened in bourbon. Then wrap in plastic ofoil
   so that it is airtight. The cake may be served after a day or two but is
   better if allowed to age.