A Southern Christmas tradition. I finally made this cake! This is the short cut recipe from Southern Living.
Ingredients:
1 (18.25 oz) package white cake mix. (All I could find was the 15 oz box)
3 large eggs
1 1/4 cup buttermilk
1/4 cup vegetable oil (I use a light olive oil)
1 (7.2 oz) package fluffy white frosting mix (this is hard to find, I purchased mine from Amazon)
Nutty Fruit Filling:
1/2 cup butter
8 egg yolks
1 cup of sugar
1 cup chopped pecans, toasted
1 cup sweetened dried cranberries
1 cup sweetened flaked coconut
1/2 cup diced red or green candied cherries
1/3 cup of orange juice
Directions:
Preheat oven to 350.
Beat first 4 ingredients at medium speed with a electric mixer 2 minutes.
Pour into 3 greased and floured 8-inch round or square pans.
Bake at 350 for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool pans on wire racks for 10 minutes. Remove from pans and cool completely.
Drain the Nutty Fruit Filling in a sieve to remove the juices and spread between layers and set aside.
Frosting Directions: It is like a snow white meringue.
Beat frosting mix and a 1/2 cup boiling water at low speed for 30 seconds. Scrape down the mixing bowl; beat at high speed 5 to 7 minutes or until stiff peaks form.
Spread frosting on thick on top and sides of the cake. Use a offset spatula to make little curls when icing the cake. Or sweep into big glossy swirls with the back of a spoon.
Garnish with candied cherries.
Note: Definitely drain the filling or it will weep down the sides and pool at the bottom of the cake stand or plate. See the last picture.
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