Sift ample amount of cake flour onto square of paper. Chop nuts very fine. Slice and chop well drained maraschino cherries very fine.

STEP 1:

Measure (level measurements throughout) and sift together into mixing bowl:

2 1/4 c. cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt

Make a well - add in order:

1/2 c. cooking (salad) oil
5 unbeaten egg yolks
1/4 c. maraschino cherry juice
1/2 c. cold water
1 tsp. vanilla

Beat until smooth with electric mixer on medium speed for 1 minute.

STEP 2:

Measure into large mixing bowl:

1 c. egg whites (7 or 8)
1/2 tsp. cream of tartar

Beat until whites form very stiff peaks. Mixer high speed 3 to 5 minutes. Do not underbeat.

Egg whites are stiff enough when a spatula drawn through leaves clean path.

STEP 3:

Pour egg yolk mixture gradually over beaten egg whites, gently folding in just until blended. Do not stir.

Mix together:

1/2 c. very thinly sliced and finely chopped well drained maraschino cherries
1/2 c. very finely chopped nuts

Sprinkle over top of batter gently folding in with few strokes. Pour into ungreased tube pan immediately.

Bake tube pan 10 x ?? inch at 325 degrees slow moderate oven 60 to 70 minutes. Immediately turn pan upside down placing tube over neck of funnel or bottle or stand on inverted small glass. Cool thoroughly.

Good for Christmas. Ice with fluffy white icing.