Pecan Cream Cheese Cake

Butter a 2-quart Bundt pan heavily, using 2 tablespoons butter.

Sprinkle pan with the 1/3 cup finely chopped nuts, then the 2 tablespoons sugar; set aside.

Cream 1 cup butter with cream cheese and remaining 1 1/2 cups sugar.

Beat in egg yolks, one at a time, until thoroughly blended.

Sift flour with baking powder and salt; gradually blend into creamed mixture. Stir in remaining pecans.

Beat egg whites stiff, then fold into creamed mixture. Turn into prepared pan.

Bake in preheated 300° oven one hour and 20 minutes or until cake tests done.

Cool in cake pan on rack for 10 minutes, then turn out on wire rack to cool.