Set the oven to preheat at 325°F (163°C). Thoroughly grease a 10-inch tube pan using butter or cooking spray.
Toast the pecans in a skillet over medium heat until they release their aroma and take on a golden hue. Stir frequently to prevent scorching. Once toasted, set aside.
Cream the butter and cream cheese together in a large mixing bowl until smooth.
Incorporate the brown sugar into the creamy mixture gradually, beating until it achieves a fluffy consistency.
Add eggs one at a time, ensuring each is well-blended before introducing the next.
Gently fold in the cake flour without overmixing.
Mix in the toasted pecans and vanilla, ensuring even distribution.
Transfer the batter into the prepared pan, leveling the surface.
Bake for roughly 1 hour and 30 minutes. The cake is done when a toothpick comes out clean from its center.
Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
For the frosting, whisk together the cream cheese, butter, powdered sugar, and vanilla until smooth.
Once the cake is cooled, frost it generously.
Optionally, you can garnish with extra chopped pecans.
Before serving, let the frosting set. Slice and savor!
Continued on next page (page 3)
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