Cherry Angel Food Cake

1 cup cake flour
1 1/2 cups plus 2 tbsp. sugar
1 1/2 cups egg whites, about 12
1 1/2 tsp. cream of tartar
1/4 tsp. salt
1 1/2 tsp. vanilla
1/2 tsp. almond flavoring
1/2 cup chopped maraschino cherries

Heat oven to 375 degrees. Stir flour and 3/4 cup plus 2 tablespoons sugar together. Measure egg whites, cream of tartar and salt into large mixing bowl. Beat until foamy. Gradually add remaining sugar, two tablespoons at a time. Continue to beat until meringue holds stiff peaks. Fold in flavorings. Sprinkle flour-sugar mixture and 1/2 cup chopped maraschino cherries over meringue. Fold in gently just until the flour-sugar mixture disappears. Push batter into ungreased tube pan. Gently cut through batter. Bake 30 to 35 minutes. Invert on a funnel. Let hang until cold. Frost with white fluffy icing, if desired.

Yield: 12 servings.

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