1 (18.25 ounce) white cake mix
1/4 cup maraschino cherries, chopped
1 (18.25 ounce) spice cake mix
1/4 teaspoon nutmeg
1/2 teaspoon ground cardamom
1/2 cup chopped walnuts
1/4 cup currants, optional
2 tablespoons chopped citron
Toasted coconut (for garnish)
Maraschino cherries (for garnish)
Lots of frosty white cake frosting

Preheat oven to 350 degrees F.

Prepare batter for the white cake mix, following package directions.

Chop maraschino cherries and drain well on paper toweling. Fold into white cake batter. Pour into 2 greased and floured 9-inch cake pans. Bake 20 to 25 minutes.

Place contents of spice cake mix in bowl. Stir in nutmeg and cardamom. Then proceed, following package directions. Fold in walnuts, currants and citron. Mix well. Pour into two greased and floured 9-inch cake pans. Bake 25 to 30 minutes.

When cakes are cool, prepare your favorite fluffy white frosting, making more than enough for just one cake. Put cake together, alternating white and spice layers, with frosting between layers and on top and sides. Sprinkle toasted coconut on top and garnish with whole maraschino cherries.

Serves 12 to 14.