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1
Preheat oven to 350u00b0F and grease and flour four 9-inch cake pans.
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2
Prepare the batter of the white cake mix, using 3 egg whites, 1/3 cup softened butter, and 1 cup water (if your cake mix calls for slightly different ingredients, please follow the directions for best success).
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3
Chop maraschino cherries and drain well on paper toweling.
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4
Fold into white cake batter.
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5
Pour into 2 greased and floured 9-inch cake pans.
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6
Bake 20 to 25 minutes, or until done when tested with a toothpick.
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7
Let cool briefly in cake pans, then turn out onto cooling rack to complete cooling.
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8
Place contents of spice cake mix in bowl. Stir in nutmeg and cardamom.
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9
Add remaining eggs, butter, and water (if your cake mix calls for slightly different ingredients, please follow the directions for best success).
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10
Fold in walnuts, currants and citron; mix well.
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11
Pour prepared cake pans.
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12
Bake 25 to 30 minutes, or until done when tested.
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13
Let cool briefly in pans, then turn out onto cooling rack to complete cooling.
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14
When cakes are cool, prepare your favorite fluffy white frosting, making more than enough for just one cake.
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15
Put cake together, alternating white and spice layers, with frosting between layers and on top and sides.
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16
Sprinkle toasted coconut on top and garnish with whole maraschino cherries.
