1 c. Raisins
1 c. Water
3/4 c. Granulated Sugar
1/2 c. Butter
1 Egg
1 1/2 c. Flour
1 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/2 tsp. Allspice
1/2 c. Walnuts, chopped
2 Tbsp. Whiskey

In a saucepan heat raisins in cup of water to boiling.
Remove from heat, cover with lid and let stand for 10 minutes to plump raisins.
Drain water off of raisins reserving 1/2 c. of the water.
Cream butter and sugar.
Add egg and beat thoroughly.
Sift together flour, baking powder, salt, cinnamon and allspice.
Add dry ingredients to the creamed mixture alternately with the reserved raisin water.
Stir in the raisins, walnuts and whiskey.
Pour into a greased and floured bundt pan or 9″ x 13″ pan.
Bake bundt cake 50-60 minutes or 9″ x 13″ for 30-35 minutes at 350°F.
Let cool.
Drizzle with whiskey glaze.

Glaze:
1/4 c. Butter, softened
2 c. Powdered Sugar
1 Tbsp. Whiskey
1/2 tsp. Vanilla

Beat together butter, powdered sugar and vanilla.
Add whiskey a little at a time until smooth and creamy.