Cream Cheese (Pecan) Pound Cake - cooking recipe

Ingredients

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

Preparation

Sprinkle nuts in a greased and floured 10-inch tube pan. Soften butter and cream cheese.
Gradually add sugar and beat until light and fluffy.
Add eggs, one at a time.
Beat well after each addition.
Add flour and salt; beat until combined.
Stir in vanilla and remaining pecans.
Bake at 325\u00b0 for 1 1/2 hours, until done.
When done, cool 10 minutes.
Remove from pan.