Pecan Cream Cheese Cake - cooking recipe

Ingredients

1 c. pecans, chopped
1/3 c. pecans, chopped very fine
2 Tbsp. butter
2 Tbsp. sugar
1 c. butter, softened
2 (3 oz.) pkg. cream cheese (room temperature)
1 1/2 c. sugar
4 eggs, separated
2 c. cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt

Preparation

Butter a 2-quart Bundt pan heavily, using 2 tablespoons butter.
Sprinkle pan with the 1/3 cup finely chopped nuts, then the 2 tablespoons sugar; set aside.
Cream 1 cup butter with cream cheese and remaining 1 1/2 cups sugar.
Beat in egg yolks, one at a time, until thoroughly blended.
Sift flour with baking powder and salt; gradually blend into creamed mixture. Stir in remaining pecans.
Beat egg whites stiff, then fold into creamed mixture. Turn into prepared pan.
Bake in preheated 300\u00b0 oven one hour and 20 minutes or until cake tests done.
Cool in cake pan on rack for 10 minutes, then turn out on wire rack to cool.