Butterscotch Pound Cake
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Description
Very rich buttery cake that is perfect for any occasion. This cake will melt in your mouth! Great with coffee.
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
Directions
- 1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt ®).
- 2. Mix pecans, butterscotch chips, and 2 tablespoons flour in a bowl until coated.
- 3. Beat sugar, cream cheese, butter, shortening, and vanilla extract together in a large bowl with an electric mixer until light and fluffy.
- 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.
- 5. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
- 6. Cool in the pan for 20 minutes before removing to cool on a wire rack. Cool completely before slicing.
Nutrition Facts
serving: 1 pound cake
calories: 573.3 kcal
carbohydrates: 64.1 g
protein: 7 g
saturated fat: 15.1 g
cholesterol: 115.7 mg
sodium: 161 mg
fiber: 1.7 g
sugar: 44.9 g
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