Butterscotch-Pecan Pound Cake

No Photo

Ingredients

  • 1 cup butter, softened
  • 8 ounces cream cheese, softened
  • 2 1/4 cups granulated sugar
  • 6 large eggs
  • 2 2/3 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla flavoring
  • 1 teaspoon butter flavoring
  • 1 teaspoon nut flavoring
  • 1 cup chopped pecans, toasted
  • 1/2 cup butterscotch chips

Instructions

  1. Beat butter and cream cheese at medium speed with electric mixer about 2 minutes or until soft and creamy.
  2. Gradually add sugar, beating at medium speed 5 to 7 minutes.
  3. Add eggs, one at a time, beating just until yellow disappears.
  4. Gradually add flour, mixing at lowest speed just until blended after each addition.
  5. Stir in flavorings, pecans and chips.
  6. Spoon batter into a greased and floured 12-cup Bundt pan.
  7. Bake at 325 degrees F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
  8. Cool in pan on wire rack for 10 minutes; remove from pan, and let cool completely on a wire rack.