Preheat your oven to 325°F (165°C). Gather all your ingredients and let your eggs and cream cheese come to room temperature.

In a large mixing bowl, combine the unsalted butter, cream cheese, and brown sugar. Beat on medium speed for about 4–5 minutes until pale and fluffy.

Add the eggs one at a time, mixing well after each addition until smooth and creamy, about 1–2 minutes.

Sift together the all-purpose flour and baking powder. Gradually add to the wet mixture and fold gently without overmixing.

Fold in the toasted pecans, ensuring they are evenly distributed throughout the batter.

Grease and flour a tube or Bundt pan to prevent sticking.

Pour the batter into the prepared pan, smoothing the top for even baking.

Bake for 90 minutes, or until a toothpick inserted comes out clean and the top is golden brown.

Let the cake cool in the pan for about 15 minutes before removing to a wire rack to cool completely.

Slice and serve plain or with cream cheese frosting, fresh berries, or vanilla ice cream.