This recipe came from a wonderful friend of mine who was like a Mother to me. She shared her love of baking and to this day I tell people about her and the wonderful recipes she had and made to share! Love you Marie!
1In a medium size saucepan combine the raisins and the alcohol and bring to a boil over medium heat. Remove from heat and let stand one hour or overnight in the refrigerator. Before using in batter, discard any liquid that remains.
2Position an oven rack in the center of the oven and preheat to 325°. Grease or spray with Pam a 9x5 loaf pan.
3In large bowl combine all ingredients except for raisins and walnuts with electric mixer until well blended. With a spoon, stir in the raisins and walnuts.
4Turn in to prepared loaf pan and bake for 1 hour to 1 hour and 15 minutes until a toothpick inserted in the center emerges clean. Cool in the pan on a rack. Slice thin and serve at room temperature. It ALWAYS tastes better the next day.
5*I frequently have bananas that go brown and I peel them and put them in freezer bags and freeze them. I then take them out a couple of hours ahead of time and use them in this recipe.