Kris Kringle Cake
|2 layer spice cake mix||20 Ounce (2 Packages)|
|Shortening||1⁄2 Cup (8 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
|Mixed chopped candied fruits and peels||7 Cup (112 tbs)|
|Broken walnuts||4 Cup (64 tbs)|
|Raisins||2 Cup (32 tbs)|
|Sifted confectioners sugar||3 Cup (48 tbs)|
Combine cake mixes, shortening, and boiling water in large bowl.
Mix till well moistened; let stand 30 minutes.
Then beat at medium speed of electric mixer 2 minutes, scraping sides of bowl constantly.
Add eggs and sherry; beat mixture 2 minutes longer.
Combine candied fruits and peels, nuts, and raisins; stir into cake batter.
Grease one 6-inch springform pan and one 9-inch springform tube pan.
Line each with heavy paper.
Pour 4 cups batter into the 6-inch pan and remaining batter into the 9-inch pan.
Bake in 300° oven 2 hours 30 minutes for small cake and 2 hours 50 minutes for large cake.
Cook in pan.
When cool, remove from pans.
Place small layer atop large layer.
Combine confectioners' sugar and milk till of pourable but not runny consistency.
Frost tops and drizzle "icicles" of varying lengths down sides.
Garnish with gumdrop flowers, if desired.