Instructions

1. Preheat oven to 350°.
2. Toast pecans. Combine boiling water and oats in a medium bowl. Set aside to cool, about 20 minutes.
3. Grease and flour 2 half size or a full size Bundt pan. (I like to use the non-stick spray with flour.)
4. In a medium bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg. Set aside.
5. In a large mixing bowl, beat granulated sugar, brown sugar, butter, and vanilla at medium speed for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Add oatmeal, beating until blended. Add sour cream and mix on low until blended. Add flour mixture and mix until well combined. Stir in raisins and 3/4 cup chopped pecans.
6. Pour the mixture into the prepared pan(s). Bake half size Bundt for 35 minutes; full size Bundt for 50-60 minutes or until a toothpick comes out clean.
7. Cool in pans 5 minutes on a wire rack. After 5 minutes invert onto wire rack. Let cool completely before making the icing.

Caramel Icing

1. In a small saucepan, combine butter, brown sugar and cream. Bring to a boil over medium heat, stirring occasionally. Cook 3 minutes; stirring constantly. Remove from heat and gradually whisk in powder sugar and vanilla. Whisk until smooth adding more cream or powdered sugar as needed to make a thin icing. (Icing will thicken as it cools.)
2. Drizzle the hot icing on top of the cake. Sprinkle with chopped pecans. Store the cake loosely covered in refrigerator.
3. High altitude adjustment: Increase oven to 375º. Reduce granulated and brown sugar to 2/3 cup. Bake for 30 minutes.