While the cake on the left doesn't look too patriotic, picture it topped with strawberries, blueberries, and of course, whipped cream. This is my most favorite cake recipe, Cream Cheese Pound Cake. It's good with fruit, great with ice cream and hot fudge topping, and just about anything else! Very versatile. Here's the recipe:
Cream Cheese Pound Cake
1 1/2 cups butter or margarine, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined.
Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan.
Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.