Combine raisins and bourbon cover and refrigerate for 1 hour.
Cream butter gradually add sugar and eggs (one at at time).
combine flour and baking powder.
Add baking soda and nutmeg, cream cheese and buttermilk.
Fold in pecans and raisin mixture.
Pour into greased and floured tube pan.
Bake for 1 1/2 hours.
Remove from oven and cool for 10 minutes before removing tube pan. adding praline glaze.
Combine sugar, brown sugar, butter and whipping cream over low heat. Using candy thermometer, soft boil to 240 degrees.
Remove from heat stir in pecan halves. Slowly pour over the top of the warm cake.