Craisins Vs Raisins

Baking By Debcent Updated 15 Mar 2013 , 1:44am by cakeyouverymuch

Debcent Posted 14 Mar 2013 , 8:41pm
post #1 of 4

Has anybody used craisins instead of raisins in a carrot cake? And if so....Was it better tasting than using raisins?

Has anyone soaked craisins with Rum or any other type of alcohol before baking with them?

I know there are many people not fans of raisins in their baked goods. I was hoping to find an alternative.

3 replies
cakeyouverymuch Posted 15 Mar 2013 , 1:25am
post #2 of 4

I have replaced raisins with craisins in almost every recipe that calls for raisins (including raisin bread, orange/raisin loaf, and apricot/raisin loaf).  IMO the flavor and texture of the craisins is far superior to raisins.  I haven't tried them in my carrot cake where I just eliminated both the raisins and the walnuts years ago. 

 

I've never tried soaking them in alcohol, but it sounds like a great idea.  I know people who like vodka and cranberry juice, so you could try that, but I'd bet they'd be great soaked in a spiced rum.  I say go for it.

Debcent Posted 15 Mar 2013 , 1:41am
post #3 of 4

cakeyouverymuch,

 

Thank you so much for your opinion.  I feel inspired to try the craisins.

cakeyouverymuch Posted 15 Mar 2013 , 1:44am
post #4 of 4

Glad to help.

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