-
Preheat oven to 350°F. Lightly grease and flour two 9-inch round cake pans.
-
Beat butter in a large bowl until creamy. Gradually add sugar and beat until light and fluffy.
-
Add eggs, one at at time, beating well after each addition.
-
Whisk together flour, baking powder, and salt.
-
Add flour mixture to creamed mixture alternately with half-and-half, beginning and ending with flour mixture, beating each addition until just combined.
-
Stir in vanilla and 1 cup butter pecans.
-
Pour batter into prepared cake pans. Batter will be thick so spread evenly in the pans.
-
Bake for 30 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
-
Cool cake in pans for 10 minutes. Remove cake from pans and cool completely on wire racks.