Butterscotch Pound Cake - cooking recipe

Ingredients

1 1/2 cups pecans, chopped
1 (6 ounce) package butterscotch chips
3 cups all-purpose flour, divided
3 cups white sugar
1 (8 ounce) package cream cheese, softened
1 cup butter
1/4 cup shortening (such as Crisco(R))
1 teaspoon vanilla extract
6 eggs

Preparation

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt (R)).
Mix pecans, butterscotch chips, and 2 tablespoons flour in a bowl until coated.
Beat sugar, cream cheese, butter, shortening, and vanilla extract together in a large bowl with an electric mixer until light and fluffy.
Alternate mixing 1 egg and 1/2 cup of remaining flour at a time into the butter mixture, beating well after each addition to form a smooth batter. Fold in coated butterscotch chips and pecans to incorporate. Pour batter into tube pan.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
Cool in the pan for 20 minutes before removing to cool on a wire rack. Cool completely before slicing.