½ CUP PECANS – chopped
3 CUPS CAKE FLOUR
½ TSP SALT –
¼ TSP BAKING SODA
1 CUP BUTTER – unsalted, softened
3 CUPS SUGAR
6 EGGS – room temp
8 OZ CREAM CHEESE – room temp
2 TSPS VANILLA EXTRACT
PREHEAT OVEN TO 300º.
GREASE AND FLOUR A 10-INCH TUBE PAN
Sift together, flour, salt, baking soda into a bowl and set aside.
In the bowl of your heavy-duty mixer, cream butter with sugar until light and fluffy. Beat in eggs one at a time, waiting until incorporated before adding the next one. Add vanilla. Add flour mixture alternately with cream cheese and stir 3/4 of the pecans saving the remainder to sprinkle on top of the batter.
Pour into prepared pan and tap pan several times on counter to release air bubbles and settle the batter. Sprinkle remaining pecans on top and press down lightly so that they fasten to the batter.
Bake in preheated oven for 70-80 minutes or until a tester inserted in the center of the cake comes out clean. Let cool in pan for 15 minutes. Loosen cake carefully from the sides of the pan with a knife for easy removal, then turn cake out onto a wire rack to finish cooling.
NOTE: You can leave this cake unfrosted or you can make a simple frosting with sifted powdered sugar a tsp of vanilla and a few drops of milk. Or just drizzle a few lines of chocolates syrup across the top or make a simple frosting by mixing orange juice or freshly squeezed lemon juice with sifted powdered sugar until you get the consistency you want for drizzling over the top. Also walnuts and macadamia nuts work well too. There are several ways to make this cake your own.