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3 sticks of butter
1 (8 oz.) pkg. cream cheese
3 c. sugar
6 eggs, separated
3 c. flour
1 tsp. vanilla
1/4 c. peach jam


Have butter and cream cheese at room temperature. Then cream together until smooth. Add sugar and beat at medium speed of electric mixer, until blended. Add egg yolks and continue to beat until well blended. Add flour, one cup at a time, stirring well after each addition. Add vanilla. Stir in the peach jam. In another mixing bowl with clean beaters, beat the egg whites until stiff. Gently fold into batter. Spoon into a well greased 12-cup bundt pan. Bake at 350 degrees on a lower rack so the cake pan is actually centered in the oven, for 45 minutes to 1 hour. Serve with sliced strawberries or lightly sugared peaches.

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