White Lily Praline Pound Cake

A praline pound cake that appeared on a White Lily Flour calendar more than 15 years ago. For the best flavor and ease of slicing, you should bake the pound cake at least 8 hours before you plan to serve it.

• Ready In: 1 hr 45 mins
• Serves: 16

Ingredients

• 1 1⁄2 cups pecans (TOASTED and chopped ~ DIVIDED)
• 1 1⁄2 cups butter, softened
• 8  ounces cream cheese, softened
• 3  cups  packed brown sugar
• 6  eggs, room temperature
• 3 1⁄4 cups all-purpose flour (White Lily preferred)
• 2  teaspoons vanilla extract

Directions

1. Preheat oven to 325 degrees .
2. Grease and flour a 10-inch tube pan. Sprinkle 1/2 cup chopped pecans in pan. Set aside.
3. Cream butter and cream cheese.
4. Add brown sugar and beat until light and fluffy (about 5 minutes).
5. Add eggs one at a time, mixing well after each addition.
6. Fold in flour just until combined. Do not overmix.
7. Stir in vanilla and remaining 1 cup chopped pecans. Spoon batter into prepared pan and place on baking sheet in oven.
8. Bake for 1 1/2 hours or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes and remove to rack to cool completely. Makes 16 servings.