cup unsalted butter, at room temperature
cup light brown sugar, packed
large eggs, at room temperature
cup pasteurized honey
cup strong coffee, at room temperature
cup pastry flour
tsp baking powder
tsp baking soda
cup icing sugar, sifted
Preheat oven to 350 degrees F. and grease and sugar 6 mini-bundt pans.
Beat butter and sugars together until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in honey, coffee and vanilla until smooth.
In a separate bowl sift flour, baking powder, baking soda, salt and cinnamon. Add to butter mixture in 2 additions, stirring gently to incorporate. Stir in raisins and spoon batter into prepared pans.
Bake for 35 to 40 minutes, until a tester inserted in the center of cake comes out clean. Allow cakes to cool for 20 minutes, then turn them out to cool completely.
For glaze, stir icing sugar and bourbon together and drizzle over cakes. Let set for 30 minutes and glaze will firm up.