Mix the raisins and water together in a saucepan and simmer on medium heat for about 15 minutes, until the liquid has started to thicken and the raisins are very soft and plump. You will still have about ¼ cup liquid in the pot.

Let it stand while you start making the cake and in a few minutes, the raisins will have absorbed any remaining liquid.

Preheat the oven to 350 F.

In a bowl, combine flour, baking powder, baking soda, nutmeg, clove, allspice and salt.

In the bowl of an electric mixer, combine butter and sugar.

Mix until light and creamy.

Add egg and vanilla extract. Mix until thoroughly combined.

Add half of the flour and mix until thoroughly combined.

Add the remaining flour and the whisky. Mix until well combined.

Using a rubber spatula, fold in the walnuts and the raisins.

Spray a cake pan with non stick spray.

Transfer the cake batter to a cake pan.

Bake for about 45 minutes until a cake tester comes out clean.

While the cake is baking, make the Whiskey Glaze.

In a bowl, sift the powdered sugar.

Add vanilla extract and whiskey.

Mix until thoroughly combined.

Place in a squeeze bottle and chill in the refrigerator until ready to use, so it will thicken up a bit.

Once the cake has cooled, remove from the cake pan and serve, drizzled with lots of Whiskey Glaze.