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Georgia Pecan Cream Cheese Pound Cake




Source of Recipe


Internet


List of Ingredients




1-1/2 cups (12 ounces) butter, softened
8 ounces cream cheese
3 cups sugar
6 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups cake flour, divided
1 cup finely chopped Georgia pecans


Recipe



Preheat oven to 325°F. Lightly grease and flour a 10-inch tube pan.
With electric mixer, beat together butter, cream cheese and sugar
until fluffy, about 5 minutes. Add eggs, one at a time, beating after
each. Add vanilla and almond extracts and stir. Reserve 1/4 cup of
the flour and 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 and bake about 1-1/2 hours, or until
cake begins to come away from the sides of the pan and tests done.
Let cool before inverting on cake rack to finish cooling