Crunchy Pound Cake - name on recipe
Source of Recipe
TOH BB
List of Ingredients
1/2 cup buter
1/2 cup shortening (Crisco type)
1 (8 oz.) pckg. cream cheese, softened
2 1/2 cups gran. sugar
6 eggs
3 cups sifted flour - divided
1 tsp. vanilla extract
1 (12 oz.) package butterscotch chips
1 cup chopped nuts
Butterscotch Sauce
2 cups brown sugar, packed
2 Tbls. flour
1/2 cup butter, melted
1 cup boiling water
2 tsp. vanilla extract
Recipe
Cream butter, shortening, cream cheese, and sugar at medium speed of elec. mixer, beating until light and fluffy. Add eggs - one at a time, beating well after each addition. Fold in 2 1/2 cups flour; stir in vanilla. Mix remaining 1/2 cup flour with butterscotch chips and nuts; fold into batter.
Pour into greased and floured 10 in. tube pan. Bake at 300 degrees (doesn't say preheated but also doesn't say start in cold oven - so I would preheat) for 1 hour and 25 minutes (however - the longer time makes you think that it might not be preheated - however this is a very heavy batter - so questions, here.) Looks like a very rich cake!
Cool in pan 15 minutes and remove from pan to cool completely.
The notes with recipe say it is good with ice cream - what isn't? and warm butterscotch sauce - no recipe, though. Butter pecan or praline would be good to me - of course vanilla is always good - and how about peach? Sounds like a very rich cake.
About the pre-heating - my favorite pound cake recipe calls for a cold oven to start and takes 1 1/2 hours - but - it doesn't have that heavy of a batter. I still think - I would preheat - and just watch it starting at a little over an hour.
Butterscotch Sauce
In a glass or enamel double boiler, mix sugar and flour together and slowly add melted butter to the mixture. Cook over low heat until the butter turns golden yellow. Slowly add the boiling water to the mixture, stirring constantly. Continue stirring and cook for about 6 minutes. Remove from heat.
Stir in vanilla extract. Serve warm or cold. To store, pour while still warm into sterilized glass jars. Allow to cool before refrigerating. Butterscotch Sauce will freeze well and keeps in the refrigerator for up to 3 months
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