I make this cake the day before I want to serve it.When it is cool I wrap it in a white T-towel and store in a container and place in the frig overnight, and take it out the next morning and hold in a covered cake plate.

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

1 & 1/2 cups butter, room temp

1 8oz. package of cream cheese, room temp

3 cups light brown sugar, packed

6 large eggs, room temp

3 & 1/4 cups flour (use White Lily if you can for this cake)

2 tsp. 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.

NOTE: you may dust the cake with white sugar (powdered) if you like while it is still warm.