Mom's on a roll!  She keeps sending me more of her old recipes.  I've posted this one, with her comments, on my new site.

BOURBON CAKE

8” square pan or 2 qt. baking dish
350° for 40 minutes

Pour boiling water over:
1 ½ Cup golden raisins; set aside to plump

Coarsely chop 1 Cup Pecans or Walnuts

Cream together:
1 stick oleo
1 cup sugar
Add:
1 egg

Sift together:
1½ cup flour
1 tsp. soda
½ tsp. salt
¼ tsp. allspice
½ tsp. nutmeg
¼ tsp. cloves

Drain raisins, save ¾ cup liquid.
Dredge raisins in flour mixture.

Add flour alternately with ¾ cup liquid,
Beginning and ending with flour.
Stir in 3 Tbsp. bourbon and chopped nuts.

Pour into greased pan and bake 40 minutes at 350°.

Icing: Mix 3 cups sifted 10X sugar with
3 Tbsp. bourbon and
½ Cup softened oleo, until smooth.

Intersting comset there does the taste of the bourbon still have some flavor in it and does the affects of the content of the bourbon evaporate that I do want to know my self just a question..

The taste stays in the cake but the alcohol evaporates.  The icing isn't cooked as much so it keeps a much stronger taste and some alcohol content.  There's not much alcohol in the icing, of course, but it smells pretty heady!