1 pkg. Duncan Hines butter recipe golden cake mix
3 lg. eggs
1/2 c. butter, softened
2/3 c. water
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. ground coriander
1 tsp. ground cinnamon
1/4 tsp. rum flavoring
1 tsp. vanilla extract
3/4 c. shredded coconut
1/2 tsp. chopped walnuts

Heat oven to 375 degrees. Grease and flour two 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. Bake immediately for 30-35 minutes.

BUTTER ICING:

8 tbsp. unsalted butter, softened
3 c. confectioners' sugar
1 tbsp. warm milk
1 tsp. vanilla extract

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

MARZIPAN DECORATION:

1/2 lb. marzipan
Red and green food coloring
Superfine sugar

Color marzipan with food coloring. Roll out on sugar-dusted board until it is 1/8 inch thick. Cut shapes of holly leaves and berries.