When my neighbor baked this for me, I immediately requested the recipe

Ingredients:
For cake:
3¼ cups of cake flour
1½ cups of chopped pecans
6 eggs at room temperature
1½ cups of softened butter
8 ounces of softened cream cheese
3 cups of packed brown sugar
1½ teaspoons of vanilla extract
For frosting:
8 ounces of cream cheese
3 cups of powdered sugar
½ cup of butter
1 teaspoon of vanilla extract
Instructions:
1. Preheat your oven to 325°F (163°C) and generously grease a 10-inch tube pan with butter or cooking spray. Set it aside.
2. In a dry skillet over medium heat, toast the chopped pecans for a few minutes until they become fragrant and slightly golden. Make sure to stir them frequently to prevent burning. Remove from heat and set aside to cool.
3. In a large mixing bowl, cream together the softened butter and cream cheese until smooth and well combined.
4. Gradually add the brown sugar to the butter and cream cheese mixture. Beat on medium-high speed until light and fluffy.
5. Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next one.
6. Gradually add the cake flour to the batter, mixing on low speed until just combined. Be careful not to overmix.
7. Stir in the toasted chopped pecans and vanilla extract, making sure they are evenly distributed throughout the batter.
8. Pour the batter into the greased 10-inch tube pan, smoothing the top with a spatula to create an even layer.
9. Place the pan in the preheated oven and bake for about 1 hour and 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Continued on next page (page 2)👇