Cherry Angel Food Cake & Cherry Fluff Frosting

Recipe by grandma2969
READY IN: 48mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place a rack in center of oven.
  • Preheat oven to 325°F.
  • Set aside an ungreased tube pan.
  • Dump angel food cake mix in large mixing bowl.
  • Drain juice from maraschino cherries, reserving 1 tbsp for frosting.
  • To remaining maraschino cherry juice, add enough water to equal 1 1/4 cups liquid.
  • Pour this liquid along with almond and vanilla extract into dry cake mix in bowl.
  • 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.
  • Pour batter into pan.smoothing top with rubber spatula.
  • Place pan in oven on rack and bake till deeply browned and top springs back when lightly touched with fingers, about 38-42 minutes.
  • Remove from oven and immediately invert onto a glass bottle neck upside down to cool for 1 hour.
  • Remove from bottle and run a long knife around sides of cake.
  • Invert onto cooling rack and then invert onto serving platter.
  • Prepare cherry fluff frosting.
  • Place reserved cherry juice, sugar, and egg white into a medium size saucepan.
  • Cook over low heat, beating continuously with electic mixer on high speed, till soft peaks forms (2-3 minutes).
  • 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.
  • Spread frosting over top and halfway down sides of angel food cake and serve immediately.
  • We usually don't have any leftovers, so I am not sure how well this stores.
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