Crunchy Pound Cake - cooking recipe

Ingredients

1/2 c. butter, softened
1/2 c. shortening
1 (8 oz.) pkg. cream cheese, softened
2 1/2 c. sugar
6 eggs
3 c. sifted flour, divided
1 tsp. vanilla extract
1 (12 oz.) pkg. butterscotch morsels
1 c. chopped nuts

Preparation

Cream the butter, shortening, cream cheese and sugar at medium speed of electric mixer, beating until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Fold in 2 1/2 cups flour; stir in vanilla.
Mix remaining 1/2 cup flour with butterscotch morsels and nuts.
Fold into batter.
Pour into greased and floured 10-inch tube pan.
Bake at 300\u00b0 for 1 hour and 25 minutes.
Cool in pan 15 minutes.
Remove from pan to cool completely.