2 1/2 c. sifted flour
1 1/2 c. sugar
3 1/2 tsp. baking powder
1 tsp. salt
1/2 c. Crisco shortening
3/4 c. milk
1/4 c. maraschino cherry juice
1 tsp. vanilla
2 tsp. almond extract
4 egg whites, unbeaten
18 maraschino cherries (well drained & finely chopped)

Sift flour, sugar, baking powder and salt into mixing bowl. Drop in shortening. Combine milk and cherry juice. Add 3/4 cup of this liquid. Add flavoring extracts. Beat 200 strokes by hand. Scrape bowl and spoon. Add remaining liquid and egg whites. Beat 200 strokes. Add cherries and blend together. Bake in large Bundt pan. Bake at 375 degrees for 20-25 minutes.