CHERRY ANGEL CAKE

Ingredients:
1 c. sifted cake flour
1 1/4 c. fine sugar, sifted
1 c. egg whites (about 8-10)
1/4 tsp. salt
1 tsp. cream of tartar
1/2 tsp. vanilla
1/2 tsp. almond extract
1/2 c. finely chopped maraschino cherries
1/2 c. finely chopped almonds

Preheat oven to 375F. Sift flour and 1/2 c. of sugar together twice. Beat egg whites and salt until foamy, sift in cream of tartar and continue beating until peaks form. Sprinkle remaining sugar over the egg whites, 4 Tbsp. at a time, and beat thoroughly after each addition. Beat in the extracts. Sift flour over egg mixture in 4 additions, folding in lightly after each addition. Combine the cherries and nuts, sprinkle a few tablespoons at a time over the batter, folding in after each addition. Turn mixture into ungreased 10" tube pan; cut through the batter with a knife and level it. Bake 35-45 minutes until cake is firm to the touch and lightly browned. Invert over a funnel. When cool, run a knife around the edge and ease the cake out of the pan.