7 eggs, separated
1 (1 lb. 5 oz.) can cherry pie filling, divided
1/2 c. vegetable oil
2 tbsp. water
1 tbsp. lemon juice
1/2 tsp. vanilla
1/2 tsp. almond extract
3/4 tsp. cream of tartar
2 c. sifted cake flour
3/4 c. sugar
1 tbsp. baking powder
1 tsp. salt
1 tsp. ground mace or nutmeg

Blend egg yolks, 1 cup of pie filling, oil, water, lemon juice, vanilla, and almond extract at high speed about 30 seconds; set aside.

In large mixing bowl, beat egg whites with cream of tartar at high speed until stiff but not dry; set aside.

In small mixing bowl, combine flour, sugar, baking powder, salt and mace. Beat in reserved cherry mixture at low speed until well blended. Gently, but thoroughly, fold into beaten whites. Pour into ungreased 10-inch tube pan.

Bake in preheated 375°F oven until top springs back when lightly touched with finger, 50 to 55 minutes. Invert cake in pan on funnel or bottle neck. Cool completely, about 1 1/2 hours.

Remove from pan. Frost top and sides of cooled cake. Spoon remaining pie filling over top of frosted cake.