Preparation BEAT BUTTER AND CREAM CHEESE AT MEDIUM SPEED WITH AN ELECTRIC MIXER UNTIL CREAMY. GRADUALLY ADD SUGAR, BEATING UNTIL LIGHT AND FLUFFY. ADD EGGS, ONE AT A TIME, BEATING JUST UNTIL BLENDED AFTER EACH ADDITION. COMBINE FLOUR AND SALT; GRADUALLY ADD TO BUTTER MIXTURE, BEATING AT LOW SPEED JUST UNTIL BLENDED. STIR IN VANILLA. ADD APPROXIMATELY 1/2 TO 1 CUP NUTS TO BATTER. ADD CHOPPED, TOASTED NUTS TO GREASED PAN. I COAT THE PAN WITH NUTS ON THE BOTTOM AND SIDES. SPOON BATTER INTO GREASED AND FLOURED 10-INCH TUBE OR BUNDT PAN. BAKE AT 300 DEGREES FOR 1 HOUR AND 45 MINUTES OR UNTIL A LONG WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN. COOL IN PAN ON WIRE RACK 15 MINUTES; REMOVE FROM PAN AND LET COOL COMPLETELY ON WIRE RACK. YOU CAN DELETE ALL THE NUTS IF YOU JUST WANT A PLAIN CREAM CHEESE POUND CAKE.