Spray a standard 10-12 cup Bundt pan with Baker's Joy release spray or liberally grease and flour.

Cream butter and sugar in mixer fitted with a paddle until light and fluffy.

Add the peanut butter and cream cheese, mixing until smooth.

Add extract, baking powder and salt, then eggs one at a time.

Gradually add the flour, beating until smooth.

Spread batter evenly in the pan, tapping pan on counter to rid any air bubbles.

Bake for about 85-90 minutes, tenting top of pan with foil halfway through baking time.

Cake is done when a toothpick can be inserted and removed cleanly, without wet batter sticking to it.

Cool in pan 20 minutes, then turn out and finish cooling on a wire rack.

Dust with powdered sugar when cool, if desired.