Butterscotch Pecan Pound Cake

Follow our step-by-step guide on how to make Butterscotch Pecan Pound Cake.

1. Step 1

   Begin by preheating your oven to a cozy 325°F (165°C).

2. Step 2

   Prepare a 10-inch fluted tube pan, such as a Bundt pan, by greasing and flouring it to ensure your cake releases effortlessly.

3. Step 3

   In a mixing bowl, combine chopped pecans and butterscotch chips with 2 tablespoons of flour, tossing them together until they are beautifully coated.

4. Step 4

   In a separate large bowl, use an electric mixer to beat together sugar, cream cheese, butter, shortening, and vanilla extract until the mixture is light and fluffy, creating a delightful base for your cake.

5. Step 5

   Gradually incorporate the eggs, one at a time, alternating with 1/2 cup of the remaining flour, mixing well after each addition to achieve a smooth and creamy batter.

6. Step 6

   Gently fold in the flour-coated butterscotch chips and pecans, ensuring they are evenly distributed throughout the batter for that perfect bite.

7. Step 7

   Pour the luscious batter into your prepared tube pan, smoothing the top for an even bake.

8. Step 8

   Place the pan in the preheated oven and let it bake for about 1 1/2 hours, or until a toothpick inserted into the center comes out clean, signaling that your cake is ready.

9. Step 9

   Once baked, allow the cake to cool in the pan for 20 minutes before carefully transferring it to a wire rack to cool completely.

10. Step 10

    Slice and savor the delightful flavors of your homemade creation, perfect for any occasion.