Fresh Apple Pecan Raisin Cake with Honey Bourbon Glaze

2 cups flour
2 cups sugar
3 eggs
1 ½ cups coconut oil
4 cups peeled, cored and chopped apples (Granny Smith or another firm tart variety)
1 cup raisins
1 cup chopped pecans
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. vanilla
1 tsp. allspice

Honey Bourbon Glaze
4 TBSP. butter
¼ cup brown sugar
¼ cup honey
1 tsp. vanilla
1/3 cup bourbon (substitute 1-part vanilla plus two parts water for each Tbsp. of bourbon)

Mix ingredients until well combined. Spray bundt pan with cooking spray. Spoon batter into the pan and tap on counter a couple of times to settle the batter and remove air pockets. Bake at 350 degrees for 50 minutes or until knife inserted in center comes out clean. Take out of oven, let cool, turn upside down onto flat serving plate and remove pan. Drizzle with glaze.

For the glaze: Melt butter in saucepan. Then add brown sugar, honey and vanilla. Remove from heat and stir in bourbon. Carefully light fumes above sauce using a long match or lighter. Let stand until flames disappear.