Take the frozen pound cake portion and cut it into dainty slices. Set aside.

In a small bowl, sift the finely ground all-purpose flour and brown sugar to ensure it’s smooth and without lumps.

Add a delicate pinch of premium sea salt, a whisper of ground cinnamon, and a hint of nutmeg to the sifted flour. Mix these dry ingredients well and set the spice mixture aside.

In a saucepan over medium heat, pour in the pure, crystal-clear mountain spring water.

Add the plump and juicy golden raisins to the saucepan, allowing them to simmer in the water.

Gradually stir in the sifted flour and spice mixture into the simmering water and raisin base, whisking continuously to avoid lumps.

Introduce the pure vanilla extract, providing an aromatic essence to the sauce.

Enhance the taste with a subtle addition of maple flavoring, stirring gently to combine all the flavors.

Allow the sauce to simmer gently over low-medium heat, stirring frequently until it thickens to your desired consistency. This usually takes a few minutes.

Arrange the dainty slices of frozen pound cake on serving plates.

Generously ladle the warm raisin sauce over the slices of pound cake, ensuring it cascades over the edges.

For an indulgent touch, serve the Raisin Sauce-covered pound cake slices with velvety-smooth vanilla ice cream on the side or atop the cake.

Serve this delectable dessert immediately and relish the delightful combination of warm raisin sauce and sweet pound cake complemented by creamy vanilla ice cream.