1 c. butter, softened
2 c. sugar
3 c. flour, sifted
2 tbsp. baking powder
1 c. Half and Half
8 egg whites
Marshmallow Glaze
Candy cherries

Cream butter; gradually add sugar, beating well. Combine flour and baking powder; add to creamed mixture alternately with Half and Half, beginning and ending with the flour mixture. Beat egg whites, at room temperature, until peaks form; fold into batter. Pour batter into a greased, 10-inch bundt pan.

Bake at 350 degrees for 1 hour or until cake tests done. Cool in pan for 10 minutes; remove from pan and cool.

MARSHMALLOW GLAZE
1 c. sugar
1/3 c. water
5 lg. marshmallows, chopped
1 egg white
Pinch cream of tartar
1 tsp. almond extract

Combine ingredients. Drizzle Marshmallow Glaze over cake and garnish with candy cherries. Yield: 1 (10-inch) cake.