Ingredients
1-1/2 cups egg whites (about 10)1-1/4 teaspoons cream of tartar1/2 teaspoon salt1 teaspoon vanilla extract1/2 teaspoon almond extract1 to 2 drops red food coloring, optional1-1/2 cups sugar1-1/4 cups cake flour1 cup finely chopped mixed candied fruit
Preparation
Place egg whites in a large bowl; let stand at room temperature for 30 minutes; set aside.
Add cream of tartar, extracts, salt and food coloring if desired to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in candied fruit.
Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate.
