Treat your fruit right.
I'm saying break out the good liquor- the cognac, brandy, rum, you name it, and give your fruit a good soak. Sometimes when you're baking cookies or cakes/breads you get to the part of the recipe where you lovingly fold in the extra bits. The crunchy, munch, chewy and salty bits that add texture and major "nematode"... I'm trying to write "nomitude", please forgive me. At any rate, you're looking to inject flavor into every nook and crevice of your recipe, starting with the humble raisin.
I find that soaking my dried fruits in hot rum or brandy prevents them from absorbing too much extra liquid in the batter, and adds a subtle layer of flavor.
I heat up a few tablespoons of liquor per every 1/3rd cup of dried fruit. Heat it up in the microwave (it feels wrong), or in a small pot. You don't want to boil it, just heat it so that is very warm. Pour it over the dried fruit, stir, and wait a few minutes until you see that it's absorbed. You want the fruit to be plump and boozy, so adjust the liquor as needed.