Recipe: New Gingerbread Christmas Cake

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Categories: Cakes

Yield: 1 Servings

---------------------CAKE--------------------------

      1 pk Duncan Hines Butter Golden
           -- Cake Mix
      3 lg Eggs

1/2 c Butter; softened
2/3 c Water
1/2 ts Ground allspice
1/2 ts Ground clove
1/2 ts Ground nutmeg
1/2 ts Ground ginger
1/2 ts Ground coriander
1 ts Ground cinnamon
1/4 ts Rum flavoring
1 ts Vanilla extract
3/4 c Shredded coconut
1/2 ts Walnuts; chopped

-----------------BUTTER ICING----------------------

      8 tb Butter; softened
      3 c  Confectioners' sugar
      1 tb Warm milk
      1 ts Vanilla extract

--------------MARZIPAN DECORATION-------------------

1/2 lb Marzipan

Red and green food coloring

CAKE: 1. Heat oven to 375 F.

2. grease and flour 2 8-inch pans. Mix all ingredients except shredded coconut and chopped walnuts. Blend at low speed until moistened. Mix at medium speed for 4 minutes. Add coconut and walnuts. Pour into pans.

3. Bake immediately for 30-35 Minutes.

ICING: Blend butter and milk. Gradually add confectioners' sugar. Mix at medium speed until icing is smooth. Add vanilla extract.

MARZIPAN: Color marzipan with food coloring. Roll out on sugar-dusted board until it's 1/8" thick. Cut shapes of holly leaves and berries

From the recipe files of Martha Hicks. Type and MC formatted by Martha Hicks & Text to MasterCook II

NOTES : I checked this recipe several times(from the original printed recipe)

for the amount of chopped walnuts, and YES it does say 1/2 teaspoon. I'm sure you could put more Recipe by: Duncan Hines

Posted to MC-Recipe Digest V1 #854 by "Nitro_II " <Nitro_II@classic.msn.com> on Oct 20, 97

Jesus is my Lifeguard!

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