Cherry Nut Angel Food Cake

• 1 1/8 c. cake flour (1 c. plus 2 Tbsp.)
• 1 1/2 c. egg whites (11 to 13 whites)
• 1/2 tsp. salt
• 1 1/2 tsp. cream of tartar
• 1 3/4 c. sifted sugar
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 1/2 c. maraschino cherries
• 1 c. chopped pecans (optional)

1. Remove eggs from refrigerator; separate.
2. Let stand at room temperature.
3. Sift flour once before measuring.
4. Sift
5. together the flour and 3/4 cup of sugar 5 times.
6. In a large bowl, mix egg whites and salt.
7. Beat until foamy, about 1/2 minute.
8. Add cream of tartar.
9. Continue beating until whites are stiff and stand in points (not until dry).
10. Sprinkle in rapidly 1 cup sifted sugar. Beat 1 minute until blended.
11. Add extracts.
12. Sprinkle in sifted flour mixture evenly and quickly.
13. Beat only enough to blend, 1 1/2 minutes.
14. Cut up cherries and drain well on paper towel.

cake flour, egg whites, salt, cream of tartar, sugar, vanilla extract, almond extract, maraschino cherries, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1038532 (may not work)