Fresca cake with maraschino frosting
8 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | cups | Sugar |
½ | pounds | Butter |
½ | cup | Vegetable Shortening |
6 | eaches | Eggs; Large |
3 | cups | Cake Flour; Sifted |
2 | eaches | Egg Whites; Large |
1 | cup | Sugar |
1 | tablespoon | ;Water |
2 | tablespoons | Maraschino Cherry Juice |
7 | ounces | Fresca; Soda Pop |
1 | teaspoon | Baking Powder |
1 | teaspoon | Vanilla Extract |
1 | tablespoon | Lemon Rind; Grated |
1 | tablespoon | Lime Rind; Grated |
1 | tablespoon | Light Corn Syrup |
¼ | teaspoon | Cream Of Tartar |
10 | eaches | Maraschino Cherries; Chopped |
Directions
ICING
Preheat oven to 350 degrees F. Cream together sugar, butter and shortening. Add eggs, one at a time, beating well after each addition. Add flour and Fresca alternately. Add baking powder and when mixture is fully creamed, add vanilla and fruit rinds. Pour into greased and floured 9 X 13-inch Cake Pan. Bake 1 hour or until cake tester comes out clean. FROSTING: Mix all ingredients except cherries and beat constantly while heating in the top of a double boiler. When thoroughly mixed, thick, and spreadable, frost cake.
Decorate top of cake with chopped maraschino cherries. NOTE: Since Fresca is available only in limited areas if at all, 7-up may be a good substitution, or any lemon-lime drink. Also, since the problem with the cherries has been resolved with a different food coloring, you may use the new ones or use gum drops instead for the garnish.
Syrup from a can of dark cherries might be substituted for the Maraschino cherry syrup.
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