Butterscotch Pound Cake recipe
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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 eggs
Nutrition Info
- 573.3 caloriescarbohydrate: 64.1 gcholesterol: 115.7 mgfat: 32.7 gfiber: 1.7 gprotein: 7 gsaturatedFat: 15.1 gservingSize: -sodium: 161 mgsugar: 44.9 gtransFat: : -unsaturatedFat: : -
Directions Butterscotch Pound Cake
Directions
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Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt ®).
Mix pecans, butterscotch chips, and 2 tablespoons flour in a bowl until coated.
Beat sugar, cream cheese, butter, shortening, and vanilla extract together in a large bowl with an electric mixer until light and fluffy.
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.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
Cool in the pan for 20 minutes before removing to cool on a wire rack. Cool completely before slicing.