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Pecan
Cream Cheese Pound Cake
1 1/2 cups butter, softened
8 ounces cream cheese
3 cups sugar
6 eggs
1 tsp. Vanilla extract
1 tsp almond extract
3 cups cake flour, divided
1 cup finely chopped pecans
Preheat oven to 325 degrees. Lightly grease and flour a 10-inch tube
pan (angle food or bundt pan). In a large bowl with an eclectic mixer,
beat together butter, cream cheese, and sugar until fluffy, about 5
minutes. Add eggs, one at a time, beating and scraping down sides of
bowl after each addition.
Add vanilla and almond extracts; stir. Reserve 1/4 cup flour; use to
dredge pecans. Add remaining flour to batter a little at a time, beating
on low speed with mixer. Fold in pecans.
Turn batter into prepared pan’ bake 11/2 hours or until cake begins
to come away from sides of pan and tests done. Let cool before inverting
on cake rack to finish cooling.
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