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Day before prep, fill small container with raisins, then just cover with sherry and cover. Every few hours or so, top-up, keeping raisins just covered with sherry. Raisins will finish reconstituting after 12 hours or so.

Do some experimenting with other clear liqueurs, my personal fave is Frangelico.

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Q: How do you soak raisins in sherry when baking cakes?
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