Cream Cheese And Pecan Pound Cake - cooking recipe

Ingredients

1/2 c. chopped pecans
1 1/2 c. butter, softened
8 oz. cream cheese, softened
3 c. sugar
6 eggs
3 c. cake flour
1/8 tsp. salt
1 1/2 tsp. vanilla extract
1 c. chopped pecans

Preparation

Sprinkle 1/2 cup pecans in greased and floured 10-inch tube pan.
Cream butter and cream cheese in mixer bowl until light. Add sugar; beat until fluffy.
Add eggs one at a time, beating well after each addition.
Add flour and salt; mix well.
Stir in vanilla and remaining 1 cup pecans.
Pour into prepared pan.
Bake at 325\u00b0 for 1 1/2 hours or until cake tests done.
Cool in pan for 10 minutes.
Invert onto serving plate.
Yield:
16 servings.