50+ Friends Club Cookbook -- Cakes and Frostings -- Butterscotch Pound Cake
50+ Friends Club Cookbook
Cakes and Frostings
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Butterscotch Pound Cake
From the Kitchen of: Pepper
| 8 | oz. | cream cheese |
| 2 1/4 | cup | sugar |
| 6 | | eggs |
| 1/2 | tsp. | salt |
| 1 | cup | chopped pecans |
| 1 | cup | butter |
| 2 1/2 | cup | all purpose flour |
| 1 | tbl. | vanilla |
| 1 | 6 oz. pkg. | butterscotch bits |
- Cream the sugar, butter and softenened cream cheese; add eggs, one at a time, beating well after each addition.
- Add Flour gradually, continuing to beat well.
- Add vanilla.
- Fold in chopped pecans and butterscotch bits.
- Bake at 325 degrees F. for 20 minutes in a well greased Bundt or tube pan. Lower oven to 300 degrees and cook for 1 1/2 hours.