Ingredients

1 C. sugar
1/2 pound butter
1/2 C. vegetable shortening
6 eggs, large
3 C. cake flour; sifted
7 ounces lemon lime soda
1 Tbsp. baking powder
1 Tbsp. vanilla extract
1 Tbsp. lemon rind; grated
1 Tbsp. lime rind; grated.
Icing
2 egg whites
1 C. sugar
1 Tbsp. water
2 Tbsp. maraschino cherry juice
1 Tbsp. light corn syrup
1/4 Tbsp. cream of tartar
10 maraschino cherries; chopped

Cooking Instructions

Preheat oven to 350. Cream together sugar, butter plus shortening. Add eggs, one at a time, beating well after each addition. Add flour and soda alternately. Add baking powder and when mixture is fully creamed, add vanilla and fruit rinds. Pour into greased floured 9×13-inch cake pan. Bake for 1 hour or until cake tester comes out clean. Frosting – Mix all ingredients except cherries and beat constantly while heating in top of a double boiler. When thoroughly mixed, thick, spreadable, frost cake. Decorate top of cake with chopped maraschino cherries. Syrup from a can of dark cherries might be substituted for Maraschino cherry syrup.
 
 
"Give us this day our daily bread." (Matthew 6:11)