Butter and flour eight 4 to 6 ounce metal molds or pans. In a medium bowl, combine the ⅓ cup flour with the walnuts, and raisins; set aside.
Heat oven to 250 degrees. (Yes, this is correct!) In a small bowl with electric mixer at high speed, beat egg whites until soft peaks form. Gradually beat in ⅓ cup of the brown sugar; set aside.
In large bowl beat butter, remaining ⅓ cup brown sugar, and granulated sugar until well mixed. Add the egg yolks and beat well. Beat in the ⅔ cup flour, baking powder, nutmeg, and bourbon. Stir in the floured nut-raisin mixture. Gently fold in beaten egg whites. Spoon into prepared molds.
Bake cakes for 1 hour or until lightly browned. Cool cakes in molds for 10 minutes on wire rack, then carefully remove from molds. Place cakes in a large, shallow pan. Spoon whiskey syrup over each cake. Let cakes stand about 2 hours, spooning syrup over them several times.
Whiskey Syrup: In a small saucepan combine ½ cup granulated white sugar and ¾ cup water. Heat to boiling, stirring to dissolve sugar. Remove from heat and stir in ½ cup whiskey.
Recipe by The Culinary Cellar at https://theculinarycellar.com/stay-warm-whiskey-cake/