White Lily Praline Pound Cake - cooking recipe

Ingredients

1 1/2 cups pecans (TOASTED and chopped ~ DIVIDED)
1 1/2 cups butter, softened
8 ounces cream cheese, softened
3 cups packed brown sugar
6 eggs, room temperature
3 1/4 cups all-purpose flour (White Lily preferred)
2 teaspoons vanilla extract

Preparation

Preheat oven to 325 degrees .
Grease and flour a 10-inch tube pan. Sprinkle 1/2 cup chopped pecans in pan. Set aside.
Cream butter and cream cheese.
Add brown sugar and beat until light and fluffy (about 5 minutes).
Add eggs one at a time, mixing well after each addition.
Fold in flour just until combined. Do not overmix.
Stir in vanilla and remaining 1 cup chopped pecans. Spoon batter into prepared pan and place on baking sheet in oven.
Bake for 1 1/2 hours or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes and remove to rack to cool completely. Makes 16 servings.