1 cup margarine
1 cup white sugar
1 quart milk
1 (15 ounce) can sliced cherries, drained
6 egg whites
1/4 cup milk
2 tablespoons vanilla extract
1 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, cream together the margarine, sugar and milk until smooth. Beat in the cherries and egg whites; stir into the creamed mixture alternately with the milk mixture. Fold in the flour, baking soda, baking powder, salt, cinnamon and ginger. Spread the batter into the prepared pan.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out slightly sticky. Allow to cool completely before frosting.
Return cake to the refrigerator. Chill and frost with red icing. Reserve any red frosting if you already own the red frosting.