This is a recipe that is handed down from generation to generation.  My family heritage is that of moonshiners. Tradition has it that we made good whiskey! My grandfather Hezekiah’s job was that of a tester. We can all shout thank you PawPaw for testing the shine that has produced a dense cake with a strong whiskey flavor.  If you don’t drink alcohol replace the whiskey with a clear carbonated soda pop, I recommend ginger ale.

2 cups of raisins, soaked in whiskey, 1 1/2 cups whiskey, 2 cups salted butter, softened, 1 1/2 cup sugar, 5 eggs, 3 cups sifted cake flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons mace, 1/8 teaspoon salt, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 2 cup pecans, chopped.

Get out a heavy cast aluminum bundt pan.  Generously grease and flour the pan set aside.  Preheat the oven to 325 degrees.  Get out a large bowl, add the butter, cream until fluffy and the sugar and continue to beat until the mixture is light and fluffy.  Add the eggs, one at a time.  Beat after each addition. Add half of the whiskey and beat well.  In a separate bowl aff the sifted flour, salt, mace, baking soda, and baking powder, mix well and gradually add to the creamed mixture.  In a cup pour the remaining whiskey the lemon juice and zest, stir together, add to the creamed mixture.  Spoon everything into the greased and floured bundt pan and putt in the oven.  Bake cake for abotTurn the cake out the pan. 1 1/2 hours.  Check doneness by inserting a case knife into the center of the cake, if it comes out clean the cake is done.  Remove from the oven, allow to cool

GLAZE:  1 1/2 cups powdered sugar, 3 tablespoons salted butter, melted, 1 1/4  tablespoons whiskey, 1/2 cup pecans, chopped.  Get out a bowl, add the powdered sugar.  Slowly add the butter and beat with a hand mixer until the sugar and butter are creamed.  Drizzle in the whiskey and continue to beat.  The addition of the whiskey should thicken up the glaze if it doesn’t add some more whiskey.  After the cake has cooled spoon the glaze over the cake, top off with the chopped nuts.

If you are not going to serve the cake immediately, soak a piece of cheesecloth in the whiskey and wrap the unglazed cake in the cheesecloth and store in the freezer for a couple of months.