First, we start by soaking the raisins in dark rum for at least an hour, allowing them to plump up and absorb the rich flavors of the alcohol. While the raisins are soaking, we can get started on the batter. In a separate bowl, mix together the flour, baking soda, and salt. In a larger bowl, cream together the softened butter and brown sugar until light and fluffy. Add in the eggs, one at a time, followed by the vanilla extract. Slowly mix in the dry ingredients, alternating with the whole milk until a smooth batter forms.
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