In a small bowl, combine the bourbon and raisins; let stand at room temperature for an hour or two.
Heat oven to 325°. Generously butter and flour a 10-inch nonstick Bundt cake pan or tube pan; set aside.
In a mixing bowl, combine the mashed sweet potato, granulated sugar, melted butter, and vanilla; beat on medium speed until smooth.
In a separate bowl, combine the flour, baking soda, salt, and spices. Add the dry ingredients to the first mixture, blending in slowly. Stir in the chopped pecans and milk until well blended. Pour batter into the prepared pan. Bake for 50 to 60 minutes, or until the cake springs back when lightly touched with a finger. Cool in pan on rack to room temperature. Chill for a few hours.
Before serving, dip the pan in warm water for a few minutes, or heat the cake in a 250° oven for about 3 minutes. Carefully loosen the sides and center of the cake from the pan. Invert onto a large serving plate.
Serve with bourbon whipped cream or drizzle with the Simple Bourbon Glaze (below).
Serves 12.
Simple Bourbon Glaze
1 cup confectioners' sugar
1 teaspoon bourbon
1 teaspoon vanilla extract
1 to 2 tablespoons hot water
Mix ingredients together, adding enough water to make a drizzling consistency. Spoon over the chilled cake just before serving.
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