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Butterscotch pound cake




Source of Recipe


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List of Ingredients






Makes 16 servings

1 cup (2 sticks) butter, softened

8 ounces cream cheese, softened

2 ¼ cups sugar

6 eggs

2 ½ cups flour

½ teaspoon salt

1 tablespoon vanilla extract

1 cup (6 ounces) butterscotch chips

1 cup chopped pecans

In a large mixing bowl, cream butter, cream cheese and sugar until fluffy. Add eggs 1 at a time, beating well after each addition. Add flour and salt gradually, beating constantly. Add vanilla. With a spatula, fold in butterscotch chips and pecans. Spoon into a well-greased tube pan.

Bake in a preheated 325-degree oven for 25 minutes. Reduce oven temperature to 300 degrees. Bake for 1 ¼ hours longer, or until a wooden pick inserted in the center comes out clean.

Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool to room temperature.


Recipe