Cream Cheese and Pecan Pound Cake
Cream Cheese And Pecan Pound Cake is an moderately easy dinner. Made with 1/2 c. chopped pecans, 1 1/2 c. butter, softened, 8 oz. cream cheese, softened, 3 c. sugar and 6 eggs, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Sprinkle 1/2 cup pecans in greased and floured 10-inch tube pan.
Cream butter and cream cheese in mixer bowl until light. Add sugar; beat until fluffy.
Add eggs one at a time, beating well after each addition.
Add flour and salt; mix well.
Stir in vanilla and remaining 1 cup pecans.
Pour into prepared pan.
Bake at 325Β° for 1 1/2 hours or until cake tests done.
Cool in pan for 10 minutes.
Invert onto serving plate.
Yield
16 servings.
π· Perfect Pairings
Complete your meal with these
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