Separate egg yolks from egg whites and let come to room temperature.
Pour 2 tablespoons of rum over raisins and set aside.
Preheat oven to 350°
Prepare a 8" or 9" bundt pan by generouly spraying the inside with non-stick baking spray or melted butter. Lightly dust with flour.
Combine flour, baking powder and salt in a bowl.
Add the softened butter and 200 grams (1 cup) of the granulated sugar to the bowl of a stand mixer. Using the paddle attachment, mix on medium speed until the mixture is light and fluffy (2 - 4 minutes) , scraping the side of the bowl occasionally.
Add 2 teaspoons of bourbon to the bowl and mix until combined.
Add 3 egg yolks to the bowl and mix until combined.
Add the flour/baking powder/salt to the bowl and mix on low speed for one minute , scraping the side of the bowl occasionally (note: the batter will look dry).
Add the remaining 3 egg yolks to the bowl and mix on low speed until combined (note: the batter will be thick).
In a clean bowl, begin mixing the egg whites with the whip attachment using a stand mixer or hand mixer. Once the eggs whites begin to turn frothy, slowly add 50 grams (1/4 cup) of granulated sugar while mixing the egg whites. Continue to mix until the egg whites are glossy and hold soft peaks.
Stir ¼ of the egg whites into the batter.
Stir the bourbon soaked raisins into the batter.
Gently fold the remaining egg whites into the batter. Do not overmix.
Pour the batter into the greased/floured bundt pan and smooth the top with a spatula.
Bake for 40 - 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
Cool the cake for 5 minutes on a rack. After 5 minutes flip the pan upside down on the rack and allow to cool completely (approximately 1 hour).
Remove the pan from the cake. The cake should release on it's own. If not, carefully loosen the sides using a knife or small spatula.
Using a pastry brush, generously brush the bourbon syrup around the cake. Dust lightly with confectioners' sugar.