*** I used rum
macerated raisins.
Try adding a 1 / 4cup of
macerated raisins to kick it up a notch.
Not exact matches
Of course, for those who like their fruit cakes to have a boozy flavor, you can mix the candied fruit and
raisins with a little alcohol and let it
macerate for a day or two.
If you decide to
macerate the candied fruit and dark
raisins in alcohol, some good choices are Grand Marnier, rum, brandy, or even a sherry.
Cover and allow the
raisins to
macerate for at least 4 hours, but preferably overnight.