Georgia Pecan Cream Cheese Pound Cake

  • Yields 18 Servings
  • Prep time: 30 min., Cooking time: 1 1/2 hr.


    • 1-1/2 cups (12-oz.) butter, softened
    • 8-oz. cream cheese
    • 3 cups sugar
    • 6 eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • 3 cups cake flour, divided
    • 1 cup finely chopped Georgia pecans


Preheat oven to 325 degrees F.

Lightly grease and flour a 10-inch tube pan.

With electric mixer, beat together butter, cream cheese and sugar until fluffy, about 5 minutes. Add eggs, one at a time, beating after each. Add vanilla and almond extracts and stir. Reserve 1/4 cup of the flour and use to dredge pecans. Add remaining flour to batter a little at a time, beating on low speed with mixer. Fold in pecans.

Turn batter into prepared pan and bake about 1-1/2 hours, or until cake begins to come away from the sides of the pan and tests done. Let cool before inverting on cake rack to finish cooling.