Directions

Step 1:

Lightly grease a 9-inch x 9-inch x 2-inch baking pan. To keep cake from overbrowning, line pan with parchment paper; lightly grease paper. In a medium bowl, pour enough boiling water over the raisins to cover. Let stand for 30 minutes, or until water cools to room temperature; drain well. In a medium bowl, toss drained raisins and walnuts with 1/2 cup of the flour.

Step 2:

Preheat the oven to 325°F. In another medium bowl, stir together the remaining 2 cups flour, cardamom, baking powder, baking soda, and salt. In a large bowl, with an electric mixer on medium, cream the brown sugar and butter until light and fluffy, scraping side of bowl often. Add the egg whites and beat well. Add the egg and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the bourbon. Repeat, then stir in the remaining flour mixture. Fold in the raisin mixture.

Step 3:

Spread batter evenly into prepared pan; smooth the surface. Bake about 55 minutes, or until a toothpick inserted in the center comes out clean. Place the pan upright on a wire rack for 20 minutes. Using a narrow metal spatula, loosen sides of cake from the pan, then invert the cake onto the rack. Cool completely. Remove the paper.