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Low-Fat Cherry-Almond Angel Cake
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Prep Time:
10 minutes
Total Time:
3 hours
Indulgent cherry-infused angel food cake with a luscious cherry glaze. Your biggest dilemma? Choosing who gets a slice crowned with a cherry.
Ingredients:
  • 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
  • 1 1/3 cups cold water
  • 1 1/2 teaspoons almond extract
  • 1/2 cup chopped maraschino cherries, well drained
  • 2 tablespoons butter or margarine, melted
  • 2 cups powdered sugar
  • 2 to 2 1/2 tablespoons maraschino cherry juice
Instructions:
  • Position the oven rack at the lowest level, removing any additional racks. Preheat the oven to 350°F. In a large glass or metal bowl, use an electric mixer to blend the cake mix, cold water, and extract on low speed for 30 seconds, then increase to medium speed for another minute. Gently incorporate the cherries into the mixture. Transfer the batter to an ungreased 10-inch angel food (tube) cake pan (avoid using a fluted tube cake pan or 9-inch angel food pan to prevent overflow).
  • Bake for 37 to 47 minutes until the top is dark golden brown and cracks feel dry. Avoid underbaking. Once done, invert the pan onto a glass bottle or balance the edges on cans of equal height. Let the cake cool completely for about 2 hours. Run a knife around the cake's edge and remove it from the pan.
  • Combine butter, powdered sugar, and cherry juice in a medium bowl to achieve the desired spreading consistency. Spread the glaze over the top of the cake, letting some drizzle down the sides. Optionally, decorate with whole cherries.

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