Soak raisins in 1 cup bourbon overnight. Cream butter. Gradually add sugar until fluffy. Add eggs, one at a time, beating well after each egg. Sift together flour, salt, and baking powder. Fold sifted flour with butter, sugar, and egg mixture. Add pecan and raisin mixture. Mix well. Bake in a tube pan at 300° for 1 1/2 hours. Cool on a rack. Wrap cake in a bourbon-soaked cheesecloth overnight. Store in an airtight container.