Amaretto Raisin Bundt Cake

• 1 (18 ounce) package Duncan Hines lemon supreme cake mix
• 1/2 cup sour cream
• 1/4 cup margarine, softened
• 1/2 cup water
• 1/3 cup Amaretto
• 3 eggs
• 2 cups mixed candied fruit
• 1 cup raisins
• 1 cup pecans, chopped
• 1 1/2 cups sugar
• 4 tablespoons cornstarch
• 1 1/2 cups water
• 4 tablespoons butter
• 1/4 cup Amaretto
• 2 tablespoons lemon juice
• 1/2 cup raisins

1. Heat over to 325. Grease bundt pan.
2. Comine all ingredients except fruit, raisins and nuts. Blend and beat 2 minutes at medium speed. Fold in fruit, raisins and nuts. Pour into pan.
3. Bake for 70 - 80 minutes. Cool completely.
4. Sprinkle topping packet over cake.
5. Sauce: Mix sugar and cornstarch in saucepan. Stir in water. Over medium heat, stirring constantly, heat to boiling, boil 1 minute. Remove from heat; stir in margarine and Amaretto, juice and raisins. Serve warm over chilled cake.

duncan, sour cream, margarine, water, eggs, mixed candied fruit, raisins, pecans, sugar, cornstarch, water, butter, lemon juice, raisins

Taken from www.food.com/recipe/amaretto-raisin-bundt-cake-185643 (may not work)