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Allspice Spice Cake
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This raisin and nut cake, spiced with allspice, cinnamon and ginger, is made even more delicious with a Caramel Glaze.

Makes 16 servings.

Prep Time: 15 minutes

Cook Time: 55 minutes

INGREDIENTS

2 1/3 cups flour

1 cup firmly packed light brown sugar

1 cup granulated sugar

2 teaspoons McCormick® Allspice, Ground

2 teaspoon 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)

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.

NUTRITION INFORMATION

per serving

Calories: 433

Fat: 21 g

Carbohydrates: 57 g

Cholesterol: 53 mg

Sodium: 245 mg

Fiber: 1 g

Protein: 4 g

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