Vanilla Cake with Summer Fruit

I got this fabulous cake recipe from a magazine cookbook called, "Summer Cookbook 2012."  I made it for my mom's birthday, which was at the beginning of July.  It is beyond moist and succulent.  It's a pound cake like texture and stays moist for several days.  It's easy, it's yummy, and it's absolutely GORGEOUS!  Make it this week for a sweet sophisticated treat for your family or friends.

Cake:  4 cups of all purpose flour, 2 tbsp. baking powder, 1 1/2 tsp. salt, 1 1 1/4 cups unsalted butter, at room temperature, 2 1/2 cups of granulated sugar, 3 eggs, 1 tbsp vanilla, 2 1/2 cups of milk.

Icing:  Whip cream or any white creamy frosting with slices of colourful fruit like blueberries, strawberries or even pitted cherries will look divine.

Preheat oven to 325 degrees.  Spray a 9 X 13 inch glass baking dish with cooking spray (you can line with parchment if you want but I forgot).

Beat butter with mixer on medium speed in a large bowl until creamy.  Add sugar, cream         together  until fluffy.  Mix in eggs and vanilla.  Beat well to incorporate.  On low speed, add third of the flour mixture followed by  half of the milk.  Repeat additions, ending with flour.  Scrape into prepared pan.  Smooth top gently.  Bake in centre of oven until it is deep golden and cake tester inserted into centre of cake comes out clean, 65 to 75 minutes.  If surface comes out deep golden before cake is done, cover very loosely with foil.  Cool on a rack 10 minutes, then remove from pan and cool completely, about 2 hours.

Icing:  Spread icing or whipped cream over cake and top with berries and possibly some peaches!