Lemon Nut Pound Cake w/Raspberry Sauce
1 package of lemon cake mix
1 1/4 cup of water
1/3 cup of vegetable oil
3 eggs
1 teaspoon of almond extract
1/2 cup of finely chopped almonds
Raspberry Sauce (below)
Heat oven to 350ºF. Grease and flour 12 cup bundt cake pan. Beat all ingredients except Raspberry sauce in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Pour batter into pan. Bake until cake springs back when touched lightly in center or when wooden pick inserted in center comes out clean, 40 to 45 minutes. Cool 10 minutes; invert on wire rack or heatproof serving plate. Remove pan and cool cake completely. Serve with Raspberry Sauce and, if desired, sweetened whipped cream.
Raspberry Sauce:
6 tablespoons of sugar
4 teaspoons of cornstarch
two 10 ounce packages of frozen raspberries, thawed
1 teaspoon lemon juice
Mix sugar and cornstarch in 1 quart saucepan. Stir in raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool. 1 1/3 cup sauce.