Pecan Cake

Pecan Cake

1 cup butter, room temperature
2 cups sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 cup toasted pecans, finely chopped
2 teaspoons pure vanilla extract
pinch of nutmeg, freshly grated
5 large eggs, room temperature

Preheat oven to 350 degrees F. Grease and flour a 10-inch
tube pan. In a large mixing bowl, cream together butter
and sugar until light. Beat in flour, salt and pecans at low
speed until completely incorporated. Mix in vanilla and
nutmeg. With mixer on low, add in eggs one at a time,
waiting until each is fully incorporated to add the next.
Turn mixer up to high speed and beat for 5 minutes. Pour
batter into prepared pan. Bake for 60 to 70 minutes, until
a tester inserted into the center comes out clean. Cool in
pan for about 30 minutes, then slide a knife around edge
to loosen cake and turn it out onto a wire rack (re-invent so
the crunchy top stays on top) to cool completely before
slicing.
Note: Be sure to store it in an airtight container as it will
dry out a bit if left out too long.