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RAISIN SPICE BUNDT CAKE 1 package (16 oz) bundt pound cake mix 2 tsp Watkins Cinnamon 1 tsp Watkins Nutmeg 1/4 tsp Watkins Ground Cloves 1/2 cup reduced-calorie sour cream 1/4 cup butter, softened 1/4 cup water 1/3 cup apple juice 2 eggs 1 cup raisins 1 cup chopped walnuts 1/2 tsp all-purpose flour Raisin Sauce (below) Grease a 10-cup 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 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 1-1/2 cups water 1/4 cup Watkins Vanilla Dessert Mix 2 Tbsp Watkins Butterscotch Dessert Mix 1/2 cup sugar 1/2 cup raisins 2 Tbsp butter 2 Tbsp lemon juice 1 tsp Watkins Caramel Extract 1/8 tsp 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 http://www.watkinsonline.com/jcooper Jacquelyn Cooper Watkins Independent Associate #099046N Watkins Online Catalog:  http://www.watkinsonline.com/jcooper E-mail:  watkins@timelysuggestions.com

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