Butterscotch Pound Cake - cooking recipe

Ingredients

8 oz. cream cheese
1 c. butter
2 1/4 c. sugar
2 1/2 c. all-purpose flour
6 eggs
1 Tbsp. vanilla
1/2 tsp. salt
1 c. chopped pecans
6 oz. butterscotch bits

Preparation

Use a small amount of the 2 1/2 cups flour to coat pecans and butterscotch bits.
Set aside.
Cream butter, sugar and softened cream cheese.
Add eggs, one at a time, beating well after each addition.
Add flour gradually, continuing to beat well.
Add vanilla.
Fold in pecans and butterscotch bits.
Bake at 325\u00b0 for 20 minutes.
Lower oven to 300\u00b0 for another 1 1/2 hours.