BUTTERSCOTCH PECAN POUND CAKE

By stepjo7269

Southern Living Cooking School Cookbook p. 48.

Ingredients

• Directions:
• 1 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 2 1/4 cups sugar
• 6 eggs
• 3 cups Pillsbury’s best all-purpose flour
• 1 cup chopped pecans, toasted
• 1 cup (6 ounces) butterscotch morsels
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla, butter, and nut flavoring or vanilla extract
• Browned Butter Frosting
• Garnishes: Chocolate Ribbon Frosting, fresh flowers, or commercial sugared pecans
• ●Cream butter and cream cheese; gradually add sugar, beating well at medium speed of an electric mixer.
• ●Add eggs, one at a time, beating well after each addition.
• ●Add flour to creamed mixture, stirring until combined.
• ●Stir in pecans, butterscotch morsels, and flavorings.
• ●Pour batter into a greased and floured 10 inch tube pan.
• ●Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.
• ●Cool in pan 10 to 15 minutes; remove to wire rack and cool completely.
• ●Spread Browned Butter Frosting on top and sides of cake.
• ●Fill a pastry bag fitted with a basket weave tip with Chocolate Ribbon Frosting, and pipe ribbons onto the cake, if desired.
• Note: See Frosting section of cookbook for Browned Butter Frosting and Chocolate Ribbon Frosting.

Preparation

Step 1

●If preferred, fresh flowers or commercial sugared pecans may be used for garnish.