Ingredients:

12 egg whites

10 maraschino cherries, chopped

1/2 cup cherry juice

1/4 tsp salt

1 tsp cream tartar

1 cup pastry flour

1 1/2 cup sugar

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Instructions:

1. Add cherry juice to egg whites and salt, beat until frothy

2. Add cream of tartar and beat stiff.

3. Fold in sifted sugar and flour and cherries.

4. Pour into ungreased angel food cake pan.

5. Bake at 325 for 45 to 55 minutes. 

6. Cool completely upside down.

Note: if you make it in a bundt pan as I did here, only fill the pan 1/2 way.

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