Butterscotch Pecan Pound Cake - cooking recipe

Ingredients

1 c. butter
8 oz. cream cheese, softened
2 1/4 c. sugar
6 large eggs
2 2/3 c. flour
1 tsp. vanilla
1 c. chopped pecans
1/2 c. butterscotch morsels

Preparation

Beat butter and cream cheese on medium speed 2 minutes, until creamy.
Add sugar gradually, beating on medium 5 to 7 minutes. Add eggs, one at a time; beat until yellow just disappears. Gradually add flour and mix on low speed until blended after each addition.
Stir in flavorings, nuts and butterscotch morsels. Spoon into greased and floured 12-cup tube pan.
Bake at 325\u00b0 for 1 hour.
Cool 10 minutes.
Remove and let cool completely.