Butterscotch Pecan Pound Cake
Butterscotch Pecan Pound Cake is an moderately easy dinner. Made with 1 c. butter or margarine, softened, 1 (8 oz.) pkg. cream cheese, softened, 2 1/4 c. sugar, 6 large eggs and 2 2/3 c. all-purpose flour, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
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 325Β° 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: one 10-inch cake.
π· Perfect Pairings
Complete your meal with these
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