Butterscotch Pecan Pound Cake

1. 1

   Beat butter and cream cheese at medium speed with an electric mixer about 2 minutes or until soft and creamy.

2. 2

   Gradually add sugar, beating at medium speed 5 to 7 minutes.

3. 3

   Add eggs, one at a time, beating just until yellow disappears.

4. 4

   Gradually add flour, mixing at lowest speed just until blended after each addition. Stir in flavorings, pecans and morsels.

5. 5

   Spoon batter into a greased and floured 12-cup Bundt pan.

6. 6

   Bake at 325u00b0 for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.

7. 7

   Cool in pan on a wire rack 10 minutes; remove from pan and let cool completely on a wire rack.

8. 8

   one 10-inch cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.