Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating mixture well after each addition.
Combine 3 3/4 cups flour, baking powder, and nutmeg; add to creamed mixture alternately with bourbon, beginning and ending with flour mixture. Mix well after each addition.
Dredge raisins and pecans in remaining 1/2 cup flour; stir into batter.
Spoon batter into a heavily greased 10 - inch tube pan. Bake at 325° for 1 hour and 15 minutes or until cake tests done. Cool cake in pan 15 minutes; remove cake from pan, and let cool completely.
Oxmoor House Homestyle Recipes