Butterscotch Pound Cake

Very rich buttery cake that is perfect for any occasion. This cake will melt in your mouth! Great with coffee.

Butterscotch Pound Cake

Ingredients

• 1 ½ cups pecans, chopped
• 1 (6 ounce) package butterscotch chips
• 3 cups all-purpose flour, divided
• 3 cups white sugar
• 1 (8 ounce) package cream cheese, softened
• 1 cup butter  
• ¼ cup shortening (such as Crisco®)
• 1 teaspoon vanilla extract
• 6 large eggs eggs

Instructions

 Step 1

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

 Step 2

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

 Step 3

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

 Step 4

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.

 Step 5

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

 Step 6

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

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