The only change I've made is in my choice of raisin, and that is only because I didn't feel like hunting for little boxes of white raisins (a dried fruit more popular in the 1970's that it is today). A friend assured me that red flame raisins seemed much more appropriate to use in this recipe

1 cup white raisins (or, of course, flame)
1/2 cup light rum
1 1/2 cups brown sugar
1/2 pound (two sticks) unsalted butter
1/2 teaspoon cinnamon
1/2 teaspoon each of ground nutmeg, allspice, cloves, and ginger

Soak the raisins in the rum over a low flame. Set aside. Preheat oven to 325 F. In a saucepan, melt butter and stir in the spices and the brown sugar until the mixture becomes a bubbling syrup.

Grease two eight-muffin pans or three six-muffin pans with butter. Put a scant teaspoon of the reserved syrup and a few whole pecans in the bottom of each muffin mold.

allowing the buns to be released.

fresh-from-the-oven taste