Snow White Fruit Cake

Preheat oven to 300F.
Generously grease a 7" square, 3" deep fruit cake pan. Line with brown paper and grease again.
3 cups pre-sifted Monarch soft wheat flour
3 tsp. baking powder
1 tsp. salt
1/2 cup shortening
1 cup granulated sugar
1 tsp. vanilla
1 tsp. almond flavoring
1 cup cold water
4 egg whites
1 1/2 cups chopped red candied cherries
1 1/2 cups chopped green candied cherries
1/4 cup reserved flour mixture

Sift together flour, baking powder and salt.
Reserve 1/4 cup for flouring fruit.
Cream shortening.
Blend in, beating until light and fluffy, sugar, vanilla and almond flavoring.
Stir dry ingredients into creamed mixture alternately with water.
Make 3 dry and 2 liquid additions, combining lighlty after each.
Beat to form stiff but moist peaks, egg whites.
Fold into batter and beat for one minute until smooth.
Combine and fold in cherries and flour mixture.
Turn into prepared pan.
Bake for 2 hours or until cake tests done with toothpick.