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Ingredients
| pecans (chopped): 1 1/2 cups (divided) |
| salted butter: 1 1/2 cups (softened) |
| cream cheese: 8 oz (softened) |
| granulated sugar: 3 cups |
| eggs: 6 |
| cake flour: 3 cups (sifted) |
| salt: 1/8 tsp |
| vanilla extract: 1 1/2 tsp |
Cream Cheese Pound Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
90 min -
Servings
10 serving(s)
Tags
- Sprinkle 1/2 cup pecans in a greased and floured 10 inch tube pan; set aside.
- Cream butter and cream cheese in a large bowl.
- Gradually add sugar; beat well.
- Add eggs, one at a time, beating well after each addition.
- Add flour and salt, stir until combined.
- Stir in vanilla and remaining pecans.
- Pour into prepared pan.
- Bake at 325* for 1-1/2 hours, until a pick comes out clean.
- Cool in pan 10 minutes.
- Remove and cool completely on a wire rack.