How do you soak raisins in sherry when baking cakes?

Ingredients:

* Raisins: Use good quality raisins. The amount will depend on your recipe.

* Sherry: Choose a dry sherry like fino or manzanilla for a subtle, nutty flavor. Sweet sherry will add a more pronounced sweetness.

* Optional: A splash of brandy or orange liqueur for added complexity.

Instructions:

1. Combine: In a small bowl, combine the raisins and sherry. If using, add a splash of brandy or orange liqueur.

2. Soak: Let the raisins soak for at least 30 minutes, or up to several hours. The longer they soak, the more flavor they'll absorb.

3. Drain: Before adding the raisins to your batter, drain them and gently press out any excess liquid.

Tips:

* Type of Sherry: The type of sherry you use will affect the flavor profile. Fino or manzanilla sherries are dry and will offer a subtle, nutty flavor. Sweet sherry, like Pedro Ximénez, will add a more pronounced sweetness.

* Soaking Time: Soaking for 30 minutes will infuse the raisins with some flavor, but soaking for several hours will allow them to become plump and absorb more of the sherry's essence.

* Storage: You can store soaked raisins in the refrigerator for up to 3 days in an airtight container.

Using Soaked Raisins in Cake:

* Add to the Batter: Incorporate the drained raisins directly into your cake batter.

* Use as a Topping: Sprinkle the soaked raisins over the top of your cake before baking for a decorative and flavorful touch.

* Make a Filling: You can combine soaked raisins with other ingredients like chopped nuts or citrus zest to create a delicious filling for your cake.

Enjoy! Soaked raisins add a delightful richness and complex flavor to cakes.