Making the Pound Cake

1. Preheat the oven to 325°F. Grease and lightly flour a 10-inch tube pan or Bundt pan.
2. Toast ½ cup of chopped pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Sprinkle them evenly on the bottom of the prepared pan.
3. In a large mixing bowl, cream together butter and cream cheese with a hand mixer or stand mixer until smooth.
4. Add brown sugar gradually and beat for 4-5 minutes until light and fluffy.
5. Add eggs one at a time, mixing well after each addition.
6. Gradually fold in cake flour until just combined—do not overmix.
7. Stir in vanilla extract and the remaining 1 cup of chopped pecans.
8. Spoon the batter into the prepared pan and smooth the top.
9. Place the pan on a baking sheet and bake for 90 minutes, or until a toothpick inserted in the center comes out clean.
10. Remove from the oven and let cool for 15 minutes in the pan, then transfer to a wire rack to cool completely.

Making the Cream Cheese Frosting

1. In a medium mixing bowl, beat the cream cheese and butter together until smooth.
2. Gradually add powdered sugar, one cup at a time, mixing well after each addition.
3. Add vanilla extract and mix until fully combined.
4. Once the cake has completely cooled, spread the frosting evenly over the top and sides.
5. Garnish with extra chopped pecans if desired.