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1
Place a rack in center of oven.
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2
Preheat oven to 325u00b0F.
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3
Set aside an ungreased tube pan.
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4
Dump angel food cake mix in large mixing bowl.
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5
Drain juice from maraschino cherries, reserving 1 tbsp for frosting.
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6
To remaining maraschino cherry juice, add enough water to equal 1 1/4 cups liquid.
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7
Pour this liquid along with almond and vanilla extract into dry cake mix in bowl.
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8
Beat with electric mixer on low for 1 minute and stop and scrape down sides of bowl with rubber spatula. Increase speed to medium and beat for 1 minute more.Scraping down sides of bowl if necessary. Batter should look well blended.
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9
Pour batter into pan.smoothing top with rubber spatula.
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10
Place pan in oven on rack and bake till deeply browned and top springs back when lightly touched with fingers, about 38-42 minutes.
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11
Remove from oven and immediately invert onto a glass bottle neck upside down to cool for 1 hour.
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12
Remove from bottle and run a long knife around sides of cake.
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13
Invert onto cooling rack and then invert onto serving platter.
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14
Prepare cherry fluff frosting.
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15
Place reserved cherry juice, sugar, and egg white into a medium size saucepan.
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16
Cook over low heat, beating continuously with electic mixer on high speed, till soft peaks forms (2-3 minutes).
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17
Remove pan from heat and add marshmallow cream and beat with electric mixer on high till stiff peaks form.about 2 minutes. Fold in chopped cherries, is using.
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18
Spread frosting over top and halfway down sides of angel food cake and serve immediately.
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19
We usually don't have any leftovers, so I am not sure how well this stores.
