1 ½ c. butter or margarine, soft
1 8 ounce package cream cheese, soft
3 c. sugar
6 eggs
3 c. flour
½ t. salt
¼ c. milk
1 ½ t. vanilla
1 ½ c. chopped pecans, toasted
Beat butter and cream cheese at medium speed with an
electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Combine the flour and salt, and add to
butter mixture alternately with milk, beginning and ending with flour. Beat low speed just until blended after each
addition. Stir in vanilla and
pecans. Pour batter into a greased and
floured 10” tube pan. Bake at 325
degrees for 1 hour and 30 minutes. Cool
in pan on wire rack 10-15 minutes.
Remove from pan, and cool completely on wire rack.