Butterscotch Pecan Pound Cake - cooking recipe

Ingredients

1 c. butter or margarine, softened
1 (8 oz.) pkg. cream cheese, softened
2 1/4 c. sugar
6 large eggs
2 2/3 c. all-purpose flour
1 tsp. vanilla extract
1 tsp. vanilla, butter and nut flavoring
1 c. chopped pecans, toasted
1/2 c. butterscotch morsels

Preparation

Beat butter and cream cheese at medium speed with an electric mixer about 2 minutes or until soft and creamy.
Gradually add sugar, beating at medium speed 5 to 7 minutes.
Add eggs, one at a time, beating just until yellow disappears.
Gradually add flour, mixing at lowest speed just until blended after each addition. Stir in flavorings, pecans and morsels.
Spoon batter into a greased and floured 12-cup Bundt pan.
Bake at 325\u00b0 for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 minutes; remove from pan and let cool completely on a wire rack.
Yield:
one 10-inch cake.