 | | Directions | 1. Preheat oven to 350°F. Mix flour, sugars, allspice, baking powder, cinnamon, ginger, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat with electric mixer on low speed just until ingredients are moistened. Beat on high speed 2 minutes.
2. Stir in raisins and walnuts. Pour into greased and floured 10-cup Bundt pan.
3. Bake 55 minutes or until sides of cake pull away from pan. Cool in pan 20 minutes. Invert cake onto wire rack. Cool completely.
4. Spoon Caramel Glaze evenly over cooled cake. Let stand until glaze is set.
Caramel Glaze: Mix 1/4 cup firmly packed light brown sugar, 1/3 cup butter, 4 to 5 teaspoons cream or milk and 1/8 teaspoon salt in 2-quart saucepan. Bring to boil on medium heat, stirring constantly. Reduce heat to low. Stir in 3/4 cup confectioners' sugar, sifted, and 1/2 teaspoon McCormick® Pure Vanilla Extract until well blended and smooth. Simmer 1 minute. Remove from heat. Cool slightly before spooning over cake. |
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Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 16
|  | | Ingredients | | - | | 2 1/3 cups flour |
| - | | 1 cup firmly packed light brown sugar |
| - | | 1 cup granulated sugar |
| - | | 2 teaspoons McCormick® Allspice, Ground |
| - | | 2 teaspoons baking powder |
| - | | 1 1/2 teaspoons McCormick® Cinnamon, Ground |
| - | | 1/2 teaspoon McCormick® Ginger, Ground |
| - | | 1/2 teaspoon baking soda |
| - | | 1/2 teaspoon salt |
| - | | 3 eggs |
| - | | 1 1/4 cups milk |
| - | | 1 cup vegetable oil |
| - | | 2 teaspoons McCormick® Pure Vanilla Extract |
| - | | 1 cup raisins |
| - | | 1/2 cup chopped walnuts |
| - | | Caramel Glaze (recipe follows) |
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| | Nutrition (per serving) | Calories: 433 Calories
Fat: 21 Grams
Protein: 4 Grams
Cholesterol: 53 Milligrams
Carbohydrates: 57 Grams
Sodium: 245 Milligrams
Fiber: 1 Grams
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