Name: Butterscotch Pound Cake
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: Pecans, chopped - 1 ½ cups; Butterscotch chips - 1 (6 ounce) package; All-purpose flour, divided - 3 cups; White sugar - 3 cups; Cream cheese, softened - 1 (8 ounce) package; Butter - 1 cup; Shortening (such as Crisco®) - ¼ cup; Vanilla extract - 1 teaspoon; Eggs - 6

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Butterscotch Pound Cake

1. Pecans, chopped - 1 ½ cups

2. Butterscotch chips - 1 (6 ounce) package

3. All-purpose flour, divided - 3 cups

4. White sugar - 3 cups

5. Cream cheese, softened - 1 (8 ounce) package

6. Butter - 1 cup

7. Shortening (such as Crisco®) - ¼ cup

8. Vanilla extract - 1 teaspoon

9. Eggs - 6

How to cook deliciously - Butterscotch Pound Cake

1. Stage

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt ®).

2. Stage

Mix pecans, butterscotch chips, and 2 tablespoons flour in a bowl until coated.

3. Stage

Beat sugar, cream cheese, butter, shortening, and vanilla extract together in a large bowl with an electric mixer until light and fluffy.

4. Stage

Alternate mixing 1 egg and 1/2 cup of remaining flour at a time into the butter mixture, beating well after each addition to form a smooth batter. Fold in coated butterscotch chips and pecans to incorporate. Pour batter into tube pan.

5. Stage

Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours.

6. Stage

Cool in the pan for 20 minutes before removing to cool on a wire rack. Cool completely before slicing.