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| Butterscotch Pound Cake |
"Very rich buttery cake that is perfect for any occasion. This cake will melt in your mouth! Great with coffee."
Ingredients :
- 1 1/2 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
- 1/4 cup shortening (such as Crisco®)
- 1 teaspoon vanilla extract
- 6 eggs
Instructions :
| Prep : 30M | Cook : 16M | Ready in : 2H20M |
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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 (R)).
- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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