This is more a recipe for the frosting than the actual cake. To start you will need to make a Duncan Heniz yellow or white cake mix in whatever shape you choose. I went with a tiered three layer cake, but the options are endless.
12 Large Eggs (yolks)
1 1/2 cups sugar
1 cup (2 sticks) of softened butter
1 tbsp vanilla
1 tsp almond extract
1 cup white raisins
1/2 cup whiskey (I like to use southern comfort)
1 cup chopped walnuts
3/4 cup of shredded coconut
More shredded Coconut
1 jar Maraschino cherries (cut in half and patted dry with paper towels)
Helpful tip: I found that the best way to quickly and easily separate egg yolks is to break them into your hand, and allow the white to slip through your fingers. Not only is this quick and easy, it is fun to play with the yolks.
To make a double boiler for the cooking of the frosting, I used a metal mixing bowl on top of a small saucepan of boiling water. In your double boiler mix (with a rubber spatula) your 1 1/2 cups of sugar and the 12 egg yolks. The first time I made this, I made the mistake of whisking them together which led to less than desirable results. Keep mixing until the yolks and sugar become a smoother pale(er) mixture.
Gradually add the butter a few tablespoons at a time and continue mixing. Stir continuously until the mixture becomes more clarified and thickened. You will see the clarification happening at the edges as you mix.
The hardest part of the whole process is deciding when the frosting is cooked enough. It should be fairly thick as this picture shows and the edges should of the mixture should be fairly translucent. When the frosting is cooked and thickened, remove from the heat and stir in the walnuts, 3/4 cup coconut, almond extract, vanilla, raisins and most importantly the whiskey.
Allow this combination to cool for at least 10 minutes or until reasonably spreadable. Using a toothpick or other pointy utensil, poke some holes in the layers of the cake and spread the frosting between. This will allow for the wonderful flavor to soak into the cake. Don't worry if the frosting flows over the edges of the cake.
Next, spread the frosting around the edges of the cake, and then add shredded coconut and the halved maraschino cherries. Depending on the size of the cake that you made, there will be extra frosting that you can save and refrigerate for later use. I found that this stuff is great on toast (how could it not be, its sugar, fat and alcohol) Give the frosting about half and hour to set before cutting and serving, refrigerating overnight would be even better.