Butterscotch-Pecan Pound Cake
1 cup butter or margarine, 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
Beat butter and cream cheese at medium speed with 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 chips.
Spoon batter into a greased and floured 12-cup Bundt pan.
Bake at 325 degrees F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on wire rack for 10 minutes; remove from pan, and let cool completely on a wire rack.
Pound Cake Recipes