Peachy keen cake

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Preheat oven 350°. Choice of three round pans 9 inches, or 1 9x13 pan, or 1 Bundt pan.

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Ingredients

  • FROSTING:
  • 4 4 4 egg whites(save yolk for scrambled eggs)
  • 1/4 1/4 1/4 teaspoon cream of tartar
  • 3/4 3/4 3/4 cup of softened butter
  • 1 1 1 package cream cheese, softened,(8 ounce, block)
  • 2 2 2 cups sugar
  • 3 3 3 teaspoons baking powder
  • 1/2 1/2 1/2 teaspoon salt
  • 2 2 2 eggs(beaten in a glass)
  • 1/2 1/2 1/2 teaspoon almond extract
  • 1/2 1/2 1/2 teaspoon vanilla extract
  • 1 1/2 1 1/2 1/2 cups of mashed peaches
  • 2 1/2 2 1/2 1/2 cups of flour(do not sift, level off)
  • 1 1 1 cup blanched almonds(finely blanched)
  • 3/4 3/4 3/4 cups of peach jam

Preparation

Step 1

Beat eggs to form soft peaks in one bowl.
In another bowl beat the butter, cheese, sugars, add rest of ingredients. Peeled peaches,(mas) add 1 1/2 cups of peaches to the bowl, mix thoroughly, add flour. Mix almonds by folding. Add egg whites. Dust the pan you choose, with us baking spray. If using round pans bake at 350° for 15 min., if using 9 x 13 pan bake 40 min., if using Bundt pan bake 60 min. check with a toothpick to see if done. Let cool. If you choose to make cupcakes ,large cupcakes, bake at 375° oven 20 min. if small cupcakes bake them at 10 to 12 min.

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