Amaretto Raisin Bundt Cake

Categories: Cakes - Frosting - Icing

Ingredients

• Cake
• 1 pkg. 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 (1 lb.) candied fruit mixture
• 1 cup Sun Maid Raisins
• 1 cup chopped nuts
• Sauce
• 1 1/2 cups sugar
• 4 Tbsp. cornstarch
• 1 1/2 cups water
• 4 Tbsp. margarine or butter
• 1/4 cup Hiram Walker Amaretto
• 2 Tbsp. lemon juice
• 1/2 cup Sun Maid Raisins

Directions

1. Hear oven to 325 degrees. Grease 12 cups Bundt pan.

2. In a large bowl, combine two clear packets of cake mix and remaining cake ingredients except fruit, raisins and nuts. Blend until moistened; beat 2 minutes at medium speed.

3. Fold in fruit, raisins and nuts. Pour into prepared pan. Bake at 325 degrees for 70 to 80 minutes until toothpick inserted in center comes out clean.

4. Cool upright in pan on rack 25 minutes; invert onto plate. Cool completely. Sprinkle or sift topped packet over top of cake.

5. To prepare sauce, mix sugar and cornstarch 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 cooked cake.

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