This is a most excellent cake–it stores well, ships well, and makes a beautiful presentation, when baked in one of those fancy bundt pans–just make sure to grease it up well, so it comes out smoothly! 

I've made these and shipped them from NC to parts of KS, WA, AL, and CA.  And they all arrived intact, and fresh.  Moist, but dense, and ohhhhh so good.  It is very easy to make, as well, and while the baking time is long, it is well worth the wait.  You will definitely want to check it for doneness though, as my new oven is taking longer to get it cooked through completely–I am having to add another 10-15 min with the new oven, over the recipe's allotted time.

Cream Cheese Pound Cake
Source: Southern Living, November, 1995

This is my favorite pound cake!

1 1/2 cups Butter — softened
1 package Cream cheese — softened
3 cups Sugar
6 large Eggs
1 1/2 teaspoons Vanilla extract
3 cups All-purpose flour
1/8 teaspoon Salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well.

Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan.

Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan.

Bake at 300 degrees for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

Note: I've been making this with almond flavoring, instead of vanilla, lately, and it almost tastes like marzipan.  Yum.