Praline Pecan Pound Cake

LilBitMissty — Sun, 28 Jul 2013 22:35:53 GMT

Praline Pecan Pound Cake

1 1/2 cups chopped, toasted pecans (divided)

1 1/2 cups butter, room temp

1 ( 8ounce) package of cream cheese...softened at room temp.

3 cups light brown sugar...packed

6 large eggs...at room temp

3 1/4 cups flour (if possible, use White Lily Flour)

2 teaspoons pure vanilla

Preheat oven to 325*
Grease & flour a 10 inch tube pan
Sprinkle 1/2 of the nuts in the bottom of the pan, and set aside.
Cream the butter and cream cheese together.
Add the brown sugar and cream until light & fluffy, about 5 minutes.
Add the eggs one at a time beating well after each addition.
FOLD in the flour just until combined DO NOT OVER MIX.
STIR in the vanilla and the remaining cuup of pecans.
Spoon the batter into your pan, and place on a baking sheet in the oven.
Bake for about 1&1/4 - 1 1/2 hours or until tested done.
Cool in the pan about 20 minutes, then on rack to finish cooling.
Let cool completely then dust with powdered sugar.

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Praline Pecan Pound Cake