Summerhouse Cake

14 T unsalted butter, softened, plus extra for the pan
1 c sugar
3 large eggs, separated, room temperature
1 1/2 T lemon extract
1/4 c Kentucky bourbon, plus extra for soaking
1 3/4 c flour
1 1/2 c raisins
1 1/2 c pecans, very coarsely chopped

preheat oven to 325*. Butter a 9x5 loaf pan and line it with parchment paper.
In a large mixing bowl using the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg yolks, lemon extract and 1/4 c of bourbon and mix until smooth. Whip the egg whites in a clean medium mixing bowl using hte whip attachment until soft peaks form. Gently fold the whites into the butter mixture, stopping when there are still white streaks in the batter.
Sift the flour onto the batter in three portions, folding carefully each time. Be careful not to overmix; stop while you can still see a bit of flour. Fold in the raisins and pecans until uniformly combined.
Scrape the batter into the prepared cake pan and smooth the top. Place a shallow pan of hot water on the bottom rack of the oven and place the cake pan in it. Bake for 1 1/2 hours or until a cake tester inserted in the center of the cake comes out clean.
Cool the cake in the pan for 20 minutes. Remove the cake from the pan by inverting the pan and removing the parchment paper, then let the cake cool completely, right side up on a wire rack.
Wrap the cake in a triple layer of cheesecloth, and secure the cheesecloth with cooking twine. Wet the cheesecloth liberally with bourbon, all over the cake. Wrap the cake tightly in a layer of aluminum foil and store in a cool, dry place for at least 24 hours to allow the bourbon to soak in and all the flavors to meld. To serve, cut the twine and fold back the cheesecloth. Cut the cake into slices.