Back 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
© Copyright 1999 The Rising
Stars Team
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 statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.