2 c. flour
3 tsp. baking powder
1 tsp. salt
1 1/2 c. sugar
1/2 c. salad oil
7 egg yolks, unbeaten
1/2 c. cold water
1/4 c. cherry juice
7 egg whites, beat until stiff
1/2 tsp. cream of tartar (peaks are formed)
8 oz. bottle maraschino cherries, cut fine

Sift together into large mixing bowl, flour, baking powder, salt and sugar; in this, make a well. Place oil, egg yolks, water and cherry juice in that order into the well; beat until smooth. Gradually pour flour, egg yolk mixture over the whipped egg whites, folding gently only until blended. Gently fold in cherry pieces.

Pour into ungreased 10" tube pan (4" high). Bake in 325 degree oven for 40 minutes, then increase temperature to 360 degrees for 15 minutes. Invert onto a cooling rack until cold. Remove from pan. Butter cream icing tinted with cherry juice. Decorate top and sides with cherry pieces.