1 1/2 c. chopped pecans, divided
1 1/2 c. butter, 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

Sprinkle 1/2 cup pecans in a greased and floured 10-inch tube pan; set aside.

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 a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely on a rack. Yield: one 10-inch cake.