Butterscotch Pecan Pound Cake (Carol Suhre)

By LADONMANK

Ingredients

• 1 cup butter or margarine, softened
• 1 (8 oz) package cream cheese, softened
• 2 1/4 cups sugar
• 6 large eggs
• 2 2/3 cups all purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla, butter, and nut flavoring
• 1 cup chopped pecans, toasted
• 1/2 cup butterscotch morsels

Preparation

Step 1

Beat butter and cream cheese at medium speed with an 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 morsels.

Spoon batter into a greased and

floured 12-cup Bundt pan. Bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan and let cool completely on a wire rack.