> "limey" writes:
>
>Thanks, Alan, for suggesting that I soak the raisins in brandy or rum when
>making banana nut bread. I soaked them in rum for about 30 minutes and
>they really plumped up.

Before adding to dry ingredients dredge plumped raisins with flour, will keep
the raisins evenly dispersed rather than their clumping together and settling
to the bottom... also add the sieved rum as part of the liquid, or drink it...
but don't waste it.


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