3/4 c. butter
1 c. sugar
3 eggs, separated
2 c. sifted flour
1/8 tsp. salt
1 tsp. baking soda
1/2 c. buttermilk
1 c. peach preserves

Cream butter; add sugar slowly, beat constantly. Stir in well beaten egg yolks. Sift flour, add salt. Stir soda into buttermilk. Add flour with buttermilk to the cream mixture. Begin and end with flour. Lightly fold in peach preserves. Fold in stiffly beaten egg whites. Turn in 9" round cake pans. Bake at 350 degrees for 25 to 30 minutes.