Lightly grease and lightly flour a 9-inch square baking pan. Set it aside.
In a bowl, soak the raisins in the bourbon for 1 hour then drain well, reserving both the raisins and the bourbon. In another bowl, toss the drained raisins and pecan with 1/2 cup of flour. coat well. In another bowl,stir together the remaining 2 cups of flor, cinnamon,baking powder, baking soda and salt. Set aside. In a large bowl , cream the brown sugar and butter until light and fluffy, scraping the side of the bowl often. Add the eggs one at a time, beating well after each addition. With a wodden spoon, stir one-third of the flour mixture, then add 1/2 cup of the bourbon, into the brow sugar and butter mixture. Repeat. then stir in the remaining flour mixture. Fold in the raisins and nuts mixture.Spread the batter evenly into the prepared pan. Bake for 1 1/2 hours.or until toothpick inserted in the middle of the cake come out clean. transfer the cake from the oven onto a cake rack to cool, once transfer to cake plate , then brush the remaining 1/2 cup of bourbon over the cake while it is warm.