Butterscotch-Pecan Pound Cake

Recipe Ingredients

1 cup butter or margarine, softened

8 ounces cream cheese, softened

2 1/4 cups granulated sugar

6 large eggs

2 2/3 cups all-purpose flour

1 teaspoon vanilla extract

1 teaspoon vanilla flavoring

1 teaspoon butter flavoring

1 teaspoon nut flavoring

1 cup chopped pecans, toasted

1/2 cup butterscotch chips


Beat butter and cream cheese at medium speed with electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Gradually add flour, mixing at lowest speed just until blended after each addition. Stir in flavorings, pecans and chips. Spoon batter into a greased and floured 12-cup Bundt pan.

Bake at 325 degrees F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan on wire rack for 10 minutes; remove from pan, and let cool completely on a wire rack.

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