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Raisin Spice Bundt Cake

A Package (16 oz.) Bundt Pound Cake Mix (one pouch in box)
2 teas. Watkins Cinnamon
1 teas. Watkins Nutmeg
¼ teas. Watkins Ground Cloves
½ Cup Reduced Calorie Sour Cream
¼ Cup Butter or Margarine, softened
¼ Cup Water
1/3 Cup Apple Juice
2 Eggs

1 Cup Raisins
1 Cup Chopped Walnuts
½ teas. All-Purpose Flour
Raisin Sauce

Spray a 10-cup bundt pan with Watkins Cooking Spray. In a large mixer bowl, combine cake mix and next 8 ingredients; blend until moistened, then beat 2 minutes at medium speed. Toss raisins and walnuts in ½ teas. Flour. Fold into cake batter; pour into pan. Bake at 325*F for 60 to 65 minutes until cake tests done. Cool upright in pan on rack 25 minutes; invert on plate. Cool completely. Serve with warm Raisin Sauce.

Raisin Sauce
1 ½ Cups Water
¼ Cup Watkins Vanilla Dessert Mix
2 Tbsp. Watkins Butterscotch Dessert Mix
½ Cup White Sugar
½ Cup Raisins
2 Tbsp. Butter
2 Tbsp. Lemon Juice
1 teas. Watkins Caramel Extract
1/8 teas. Watkins Rum Extract

Blend first 4 ingredients in saucepan over medium heat. Bring to a boil, stirring constantly; cook 1 minute. Remove from heat; stir in remaining ingredients. Serve warm over cooled cake. Makes 16 servings.

Nutritional Information Per Serving:
Calories-420, Protein-5gm, Carbohydrates-38gm, Fat-20gm, Cholesterol-51mg, Sodium-340mg

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