Cream Cheese Pound Cake - cooking recipe

Ingredients

1 1/2 c. chopped pecans, divided
1 1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
3 c. sugar
6 eggs
3 c. sifted cake flour
dash of salt
1 1/2 tsp. vanilla extract

Preparation

Sprinkle 1/2 cup pecans in a greased and floured 10-inch tube pan; set aside. Cream butter and cream cheese. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and salt, stirring until combined. Stir in vanilla and remaining 1 cup pecans. Pour batter into prepared pan. Bake at 325\u00b0 for 1 1/2 hours or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on a rack.