Recipes Food

Cherry Angel Food Cake

Ingredients 

  • 1 1/2 cups white sugar
  • 1 cup cake flour
  • 1 1/2 cups egg whites (11-12 eggs)
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon almond flavoring
  • 2/3 cup chopped maraschino cherries (drained well, but reserve the juice)

FOR THE CHERRY GLAZE:

  • 2 cups powdered sugar
  • 2 tablespoons melted butter
  • 1/3 cup maraschino cherry juice
  • 1/2 teaspoon almond extract

Instructions 

  • Preheat the oven to 325 degrees.
  • Sift together ¾ cup of sugar and the flour three times. Set it aside.
  • In a clean, grease-free bowl, beat the egg whites until they are frothy .
  • Add the salt and cream of tartar, then beat until the eggs hold stiff peaks.
  • Add the remaining sugar, three tablespoons at a time, beating well after each addition.
  • Fold in the flour/sugar mixture about ½ a cup at a time, then fold in the almond flavoring and drained cherries.
  • Spoon the batter into an ungreased angel food cake tube pan.
  • Bake on the lowest oven rack for 45 minutes or until the top is lightly browned and looks dry.
  • Remove the pan from the oven and immediately invert the pan, standing it upside down on 3 glasses that are equal in height for support.
  • Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
  • Remove the cake to a plate.
  • To make the glaze, whisk together the powdered sugar, butter, juice and extract until smooth.
  • Drizzle the glaze over the cake.
  • Store the cake in an airtight container.

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