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 degrees 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 minutes.
Remove from heat; stir in remaining ingredients.
Serve warm over cooled cake. Makes 16 servings.


Debbie Nelsen