2 c. sifted flour
3 tsp. baking powder
1 tsp. salt
1 1/2 c. sugar
1/2 c. cooking oil (salad)
7 egg yolks, unbeaten
1/2 c. cold water
1/4 c. cherry juice
7 egg whites (1 c.)
1/2 tsp. cream of tartar
8 oz. bottle maraschino cherries, drained well, then cut fine)

Preheat oven to 325 degrees. Whip egg whites and cream of tartar together until stiff peaks are formed. Sift together, into a 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 and egg yolk mixture over the whipped egg whites, folding gently only until blended. Gently fold in cherry pieces. Pour into ungreased 10 inch tube pan (4 inches high).

Bake in 325 degree oven for 40 minutes, then increase oven temperature to 360 degrees for 15 minutes or until cake tests done. Invert onto a cooling rack until cold. Remove from pan. Frost with Butter Cream Icing. Use remaining cherry juice to tint the icing pink. Decorate top and sides with candy hearts or cherry pieces.