Soak raisins in bourbon in small bowl for 1 hour. Preheat oven to moderate (350°). Grease 8 x 8 x 2-inch-square baking dish. Sift together flour, baking powder and salt onto wax paper. Beat together butter and the 1 cup of the sugar in medium-size bowl until fluffy. Add eggs, one at a time, beating well after each addition. Stir in dry ingredients in four additions. Spread batter into prepared dish. Arrange peach slices slightly touching each other in rows over batter. Drain raisins; reserve 2 teaspoons bourbon; sprinkle raisins over batter. Sprinkle with remaining 2 tablespoons sugar the lemon juice and cinnamon. Bake in preheated moderate oven (350°) for 50 to 60 minutes or until cake pulls away from sides of pan and wooden pick inserted into center comes out clean. (The center of the cake will sink slightly.) Transfer dish to wire rack to cool slightly. Meanwhile, beat cream with the reserved 2 teaspoons bourbon in small bowl until stiff. Cover and refrigerate until ready to use. Serve cake warm or at room temperature. Cut into 12 pieces and garnish each with a dollop of whipped cream. Nutrient Value Per Serving: 274 calories, 3 g protein, 14 g fat, 35 g carbohydrate, 66 mg sodium, 87 mg cholesterol. dess 127