Cream Cheese Pound Cake - cooking recipe

Ingredients

1 1/2 c. chopped pecans, divided
1 1/2 c. butter/margarine, 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 in a large bowl. Gradually add sugar; beat well.
Add eggs, one at a time, beating well after each addition.
Add flour and salt, stirring until combined.
Stir in vanilla and remaining cup of pecans.