Kentucky Bourbon Cake
1 box plain yellow cake mix
1 small box vanilla instant pudding mix
1 cup buttermilk
1 stick butter, melted
4 large eggs
1 tsp vanilla extract
1 c pecans
1 cup golden raisins
1⁄2 cup bourbon
zest from 1 orange
Glaze
1⁄2 stick butter
1⁄2 cup brown sugar
1⁄4 cup bourbon
2 oz water
Heat raisins, 1⁄2 cup bourbon, and orange zest in small saucepan. Set aside to marinate.
Combine mixes, buttermilk, melted butter, eggs, and vanilla in large mixing bowl. Blend with electric mixer on low for 1 minute, then on medium for 2 minutes.
Fold pecans and warm raisin-bourbon mixture into cake ingredients, using mixer on medium.
Lightly grease Bundt pan and dust with flour. Pour in batter. Smooth out with spatula.
Bake in 350° oven for 50 minutes.
Let cool for 20 minutes, then run long sharp knife around edges to remove from pan.
For glaze, place all ingredients into small saucepan. Bring to boil, stirring, over medium-high heat. Stir for 3 minutes.
Poke many holes in top of inverted cake with wooden toothpick. Drizzle hot glaze slowly over top of cake, letting it soak into holes and drizzle over sides.
Let cake cool for 20 minutes more before slicing with serrated knife.