You know how sometimes you have a slice of bread that’s so good that you eat the entire loaf in one sitting? This is that kind of bread.
Soaking the raisins in liquid, preferably overnight, is key. I do this any time I bake with raisins and it takes them to a whole new level. They get outrageously plump and soft and I always add some dark rum to give it a little kick. They’re raisins, AMPLIFIED! Extreme raisins! None of that dry, wrinkly bullshit.
In short, make this bread. Eat boozy raisins. Enjoy life.