Back 1 Package (16 oz. / 454 g) Bundt
Pound Cake Mix
2 teas. / 10 mL Watkins Cinnamon
1 teas. / 5 mL Watkins Nutmeg
1/4 teas. / 1.2 mL Watkins Ground Cloves
1/2 Cup / 125 mL Reduced-Calorie Sour Cream
1/4 Cup / 60 mL Butter, softened
1/4 Cup / 60 mL Water
1/3 Cup / 80 mL Apple Juice
2 Eggs
1 Cup / 250 mL Raisins
1 Cup / 250 mL Chopped Walnuts
1/2 teas. / 2.5 mL All-Purpose Flour
Raisin Sauce (below)
Raisin Sauce:
1-1/2 Cups / 375 mL Water
1/4 Cup / 60 mL Watkins Vanilla Dessert Mix
2 Tbsp. / 30 mL Watkins Butterscotch Dessert Mix
1/2 Cup / 125 mL Sugar
1/2 Cup / 125 mL Raisins
2 Tbsp. / 30 mL Butter
2 Tbsp. / 30 mL Lemon Juice
1 teas. / 5 mL Watkins Caramel Extract
1/8 teas. / 0.6 mL Watkins Rum Extract
Grease a 10 Cup / 2.5-L bundt pan. In large mixing bowl, combine cake mix and next 8 ingredients; blend until moistened, then beat 2 minutes at medium speed. Toss raisins and walnuts in flour. Fold into cake batter; pour into pan. Bake at 325°F / 170°C for 60 to 65 minutes or until cake tests done. Cool upright in pan on rack 25 minutes; invert onto plate. Cool completely. Serve with warm Raisin Sauce.
Raisin Sauce:
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.
© Copyright 1999 The Rising
Stars Team
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