1 1/2 c. chopped pecans
1 1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
3 c. sugar
6 eggs
3 c. sifted cake flour (regular flour, 3 c. minus 1 tbsp.)
Dash of salt
1 1/2 tsp. vanilla

Sprinkle 1/2 cup pecans in greased and floured 10" tube pan or 2 loaf pans. Cream butter and cream cheese, gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and salt, stirring until combined. Stir in vanilla and remaining 1 cup pecans.

Pour batter into prepared pan. Bake at 325 degrees for 1 1/2 hours or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes, remove cake. Yield: 2 loaves or 1 (10") tube pan.