Cream Cheese Pecan Pound Cake

Preheat oven to 325 degrees. Butter and flour the inside of a 10 inch bundt pan. Sprinkle the pecans over the bottom of the pan. Combine the butter, cream cheese and sugar in a large bowl and beat until light and fluffy. Add the egg yolks one at a time, beating after each addition. Stir in the flour, vanilla and almond extract. Combine the egg whites and salt in a medium bowl and beat to stiff peaks. Fold 1/4 of the beaten whites into the batter. Fold in the remaining whites. Evely spread the batter in the prepared pan. Bake the cake about 65 minutes until a toothpick comes out clean. Invert the cake onto a rack and cool completely before slicing and serving.