1 1/2 c. chopped pecans
1 1/2 c. real butter, softened
1 8-oz. package cream cheese at room temp
3 c. sugar
6 small or 5 large eggs
3 c. sifted cake flour
Dash salt
1 1/2 tsps. vanilla extract
Sprinkle 1/2 c. pecans in greased & floured tube pan. Set aside. Cream butter & cream cheese. Gradually add sugar, beating unitl light & fluffy. Add eggs one at a time, beating well after each addition. Add flour & salt, stirring until combined. Beat until light. Stir in vanilla & remaining pecans. Pour batter into pan & bake at 325 for 1 1/2 hours (until toothpick comes out clean). Cool in pan for 10 minutes & remove. Cool completely on rack.
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