Combine raisins and bourbon, stirring well. Cover and refrigerate at least 1 hour. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda, and nutmeg; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Fold in pecans and reserved raisin mixture. Pour batter into a greased and floured 25 cm tube pan. Bake at 160ºC or 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and place on serving plate. Drizzle Brown Sugar cake. ----