Butterscotch Pound Cake

adsense 336x280 Very rich buttery cake that is perfect for any occasion. This cake will melt in your mouth! Great with coffee.

Butterscotch Pound Cake

  • 1 ½ cups Nuts, pecans
  • 1 (6 ounce) package Toll House Butterscotch Morsels NF
  • 3 cups Wheat flour, white, all-purpose, enriched, bleached
  • 3 cups Sugars, granulated
  • 1 (8 ounce) package Cheese, cream
  • 1 cup Butter, with salt
  • ¼ cup Shortening, household, soybean (hydrogenated)-cottonseed (hydrogenated)
  • 1 teaspoon Vanilla extract
  • 6 large eggs Egg, whole, raw, fresh  

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

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

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

 Step 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.

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

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


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