Combine sugar, eggs, bourbon, and persimmon pulp; mix well. Add persimmon mixture and butter to flour mixture, mixing well. Stir in raisins and pecans.
Spoon batter into a greased and floured 6-cup mold. Bake at 350° for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool 15 to 20 minutes in mold. Remove from mold, and cool completely.