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

Sprinkle 1/2 cup pecans in greased and floured 10 inch tube pan. 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 constantly. Stir in vanilla and 1 cup pecans. Beat 1 minute; pour batter into pan. Bake at 325 degrees for 1 1/2 hours. Cool in pan 10 minutes; remove and cool.