Butterscotch Pecan Poundcake
Source of Recipe
web/don't remember
1 cup butter or margarine, softened
8 oz cream cheese, softened
2 1/4 cups sugar
6 large eggs
2 2/3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon vanilla, butter, and nut flavorings (one tsp each)
1 cup chopped pecans, toasted
1/2 cup butterscotch morsels
Beat butter and cream cheese at medium speed with an 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 morsels. Spoon batter into a greased and floured 12-cup Bundt pan. Bake at 325 degrees for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove
from pan, and let cool completely on a wire rack. Yield: 10 servings.
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