i had some raisins soaking in a mixture of brown rum and orange liqueur over the past 3 weeks and decided to stir some of the mixture into a yellow cake batter over the weekend. the result of the cake was more like a fruitcake but i was wondering how it would taste if i made a rum-flavoured pound cake instead and swirled some of the raisin mix into it.
my fear however is that the raisin mix is too light and needs to be thickened so that i will get that swirled effect in the cake. does anyone have a basic / standard recipe for a fruit or raisin filling? how do i thicken it?