Cream Cheese Pecan Cake

1 1/2 cups chopped pecans
1 1/2 cups real butter
1 package (8 oz.) cream cheese, softened
3 cups sugar
6 small or 5 large eggs
3 cups sifted cake flour
dash of salt
1 1/2 tsp. vanilla extract

Sprinkle 1/2 cup of the chopped pecans in a well greased and floured 10-inch tube pan. Set aside.

Cream butter and cream cheese together. Gradually add sugar and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour and salt; stirring until blended. Beat until light. Stir in vanilla and remaining pecans. Pour batter into tube pan and bake at 325 degrees F for 1 1/2 to 2 hours or until tested done. Cool in pan before removing.

Makes 12 servings.