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PECAN POUND CAKE

1 1/2 cups butter or margarine, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs 3 cups all-purpose flour
1/2 teaspoon salt
1/4 cup bourbon or milk
1 1/2 teaspoons vanilla extract
1 1/2 cups chopped pecans, toasted

Instructions:

Preheat oven to 325. In a mixing bowl combine the butter and cream cheese and beat, at a 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 flour and salt, and add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and chopped pecans. Pour batter into a greased and floured 10-inch tube pan. (You can use 2 greased loaf pans)

Bake at for 1 hour and 30 minutes (yes, this long and don’t increase the temp and cut the time) If you are using the loaf pans check the cake at 1 hour to see if it is done and then every 5 minutes after or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on wire rack.

>Notes: This cake is so rich and full flavored that everyone will beg you for the recipe.