1-1/4 cups sugar
1/3 lb butter
5 oz vegetable shortening
4 large eggs
2 cups sifted cake flour
4-1/2 oz Fresca soda
2/3 tsp baking powder
2/3 tsp pure vanilla extract
2 tsp grated lemon zest (I used the zest of one Meyer lemon)
2 tsp grated lime zest (zest of 1 lime)
Preheat oven to 350F. Coat a 9- or 10-inch round cake pan with baking spray.
In a Kitchenaid-type stand mixer, cream together sugar, butter, and shortening. Add eggs, one at a time, beating after each addition. Add flour and Fresca alternately. Add baking powder, and when mixture is fully creamed, add vanilla and fruit zests. Pour batter into the pan, and bake 1 hour, or until cake tester comes out clean.
glaze: cook 1/3 cup granulated sugar with 1/3 cup lemon juice (or
substitute half Fresca, half lemon or lime juice) over low heat until
sugar dissolves. Drizzle over the cake.
Or, make this maraschino frosting:
2 egg whites
1 cup sugar
1 Tbsp water
2 Tbsp Maraschino cherry juice
1 Tbsp light corn syrup
1/4 tsp cream of tartar
10 Maraschino cherries, chopped, or gumdrops
Mix all ingredients except cherries and beat constantly while heating in top of double boiler. When thoroughly mixed, thick, and spreadable, frost cake. Decorate top of cake with chopped Maraschino cherries or gumdrops.
GIN AND FRESCA COCKTAIL
1 ounce gin
1 ounce Fresca
Combine in cocktail shaker with ice and strain into glass. Makes one serving.
2 small boxes sugar-free lemon Jell-O
12 oz Fresca
1 can crushed pineapple in juice (large can)
1 medium size container of Cool Whip
Drain pineapple, reserving juice. In a 13x9 glass dish, dissolve Jell-O in 2 cups of boiling water. Stir in Fresca and 4 oz of pineapple juice. Let the Jell-O soft set, either in the freezer or the refrigerator. Stir the Jell-O with a whisk and then add the drained crushed pineapple. Fold in the Cool Whip. Cover and refrigerate until set.