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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 325F 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


Watkins Catalog

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Jacquelyn Cooper

Watkins Independent Associate #099046N

Watkins Online Catalog:  http://www.watkinsonline.com/jcooper

E-mail:  watkins@timelysuggestions.com





The statements made and opinions expressed on this web site are those of the Watkins Independent Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated. Sponsoring or selling of Watkins products outside the United States or Canada is strictly prohibited.