Irish Soda Bread and Whiskey Butter

1 cup raisins

½ cup whiskey

3 cups all-purpose flour

½ cup white sugar

1 tablespoon baking powder

1 teaspoon salt

½ teaspoon baking soda

1 tablespoon grated orange peel

1 tablespoon caraway seeds

1 ⅓ cups buttermilk

¼ cup butter, melted

½ cup butter at room temperature

Place raisins in a small bowl; pour in whiskey and allow to soak overnight.

The next day, drain raisins and reserve the leftover whiskey.

Preheat oven to 350 degrees F (175 degrees C).

Grease a 2-quart casserole dish.

Whisk together flour, sugar, baking powder, salt, and baking soda in a large bowl.

Stir drained raisins, orange peel, and caraway seeds into dry ingredients.

Beat in buttermilk and 1/4 cup melted butter to make a thick batter.

Transfer batter to prepared casserole dish.

Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.

Beat 1/2 cup butter in a bowl until fluffy; beat in reserved whiskey, 1 teaspoon at a time, to taste. Serve with soda bread.