Notes on Irish soda bread

I made some over the weekend. I soaked the raisins, which were golden raisins, overnight in a mixture of Grand Mariner, bourbon, and water, so they were quite plump. I wound up plucking burnt raisins from the surface of the bread, so next time I will check on it sooner and maybe decrease the temperature. I also thought it needed a bit more salt, so I edited the recipe here. It was still really yummy, though.