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 (see below)

Heat oven to 350 F. 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. Yields 1 1/3 cup sauce.

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