Cream Cheese Pecan Pound Cake

Step 1

Preheat oven to 325°F. Grease and flour a 10-inch tube pan.

Step 2

With a hand mixer or stand mixer, cream together the butter and cream cheese. Add the sugar gradually and mix until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.

Step 3

Reduce mixer speed to low. Gradually mix in the cake flour and salt. Mix in the pecans.

Step 4

Pour batter into pan. Bake for about an hour and twenty minutes or until a pick inserted into the center comes out clean.

Step 5

Cool the cake in the pan for about 10 minutes, then remove the cake from the pan and finish cooling on a wire rack.