Butterscotch Pound Cake recipe

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Ingredients

1 ½ 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
¼ cup shortening (such as Crisco®)
1 teaspoon vanilla extract
6 eggs

Nutrition Info

573.3 calories
carbohydrate: 64.1 g
cholesterol: 115.7 mg
fat: 32.7 g
fiber: 1.7 g
protein: 7 g
saturatedFat: 15.1 g
servingSize: -
sodium: 161 mg
sugar: 44.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt ®).

  2. Mix pecans, butterscotch chips, and 2 tablespoons flour in a bowl until coated.

  3. Beat sugar, cream cheese, butter, shortening, and vanilla extract together in a large bowl with an electric mixer until light and fluffy.

  4. 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.

  5. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours.

  6. Cool in the pan for 20 minutes before removing to cool on a wire rack. Cool completely before slicing.

Recipe Yield

1 pound cake

Recipe Note

Very rich buttery cake that is perfect for any occasion. This cake will melt in your mouth! Great with coffee.

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