Serves 12.

1 1/2 cups coarsely chopped pecans
1 1/2 cups golden raisins
3 cups unbleached all-purpose flour
3 tablespoons baking powder
1/2 teaspoon nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup unsalted butter, room temperature
2 cups granulated sugar
3 ripe bananas
4 eggs
3/4 cup bourbon

Bourbon Cr?e Sauce
1 1/2 cups light cream
1 tablespoon brown sugar
6 egg yolks
6 tablespoons pure maple sugar
6 tablespoons bourbon

Preheat oven to 350 degrees F.

Toss the pecans and raisins with 1/2 cup flour and set aside. Sift the remaining flour, baking powder, cinnamon, ginger, and nutmeg together and set aside.

Beat the butter and sugar in a mixer bowl until light and fluffy. Mash the bananas and beat into the butter mixture. Add the eggs, one at a time, beating well after each addition. Fold in the sifted flour mixture and bourbon alternately, beginning and ending with the dry ingredients. Fold in the pecan mixture. Pour the batter into an ungreased 10-inch tube pan. Bake 1 hour and 15 minutes. Cool and remove from the pan.

Make the Bourbon Cr?e Sauce (makes 2 1/2 cups): Heat the cream and sugar in a small saucepan, just until the sugar dissolves. Remove from heat. Whisk the egg yolks in a mixing bowl. Slowly beat in a third of the cream mixture; then whisk the egg yolks back into the cream mixture. Cook over low heat, stirring constantly, just until thickened. Be careful not to let boil. Remove to a clean bowl. Stir in the syrup and bourbon. Cool completely.

Cut the cake into slices and serve each slice with sauce spooned over it.