Cream Cheese Pecan Pound Cake

1 ½ cups chopped pecans

1 ½ cups butter softened

8 oz cream cheese, softened

3 cups sugar

6 eggs

3 cups sifted cake flour

Dash of salt

1 ½ teaspoons vanilla extract

1 ½ teaspoons black walnut extract

Sprinkle ½ cup pecans in a greased and floured tube pan; set aside.  Cream butter and cream cheese.  Add eggs, one at a time, beating well after each addition.  Add flour and salt, stirring until combined.  Stir in extracts and remaining 1 cup pecans.  Pour batter into prepared pan.  Bake at 325 degrees for 1/1/2 hours or until toothpick is clean.  Freezes well.  Can be frosted with chocolate icing.