Dessert Recipes - Amaretto Raisin Bundt Cake Recipe

Ingredients             

• 1 package Pillsbury Pound Cake Supreme Bundt Cake Mix

• 1/2 cup dairy sour cream

• 1/4 cup margarine or butter, softened

• 1/2 cup water

• 1/3 cup Hiram Walker Amaretto

• 3 eggs

• 2 cups (1lb) candied fruit mixture

• 1 cup Sun-Maid Raisins

• 1 cup chopped nuts Sauce (below)

Sauce:

• 1 1/2 sugar

• 4 Tbs. com starch

• 1 1/2 cups water

• 4 Tbs margarine or butter

• 1/4 cup Hiram Walker Amaretto

• 2 Tbs lemon juice

• 1/2 cup Sun-Maid Raisins

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Method:

1. Heat oven to 325°F. Grease 12-cup Bundt pan.

2. In large bowl, combine two clear packets of Cake Mix and remain­ing cake ingredients, except fruit, raisins and nuts.

3. Blend until moistened; beat 2 minutes at medium speed. Fold in fruit, raisins and nuts. Pour into pan.

4. Bake at 325°F for 70 to 80 minutes until toothpick inserted in center comes out clean. Cool upright in pan on rack 25 minutes; invert onto plate.

5. Cool completely. Sprinkle or sift topping packet over top of cake.

To prepare sauce, mix sugar and corn starch in saucepan. Gradually stir in water. Over medium heat stirring constantly, heat to boiling; boil 1 minute. Remove from heat; stir in margarine, Amaretto, juice and raisins. Serve warm over cooled cake.