Rating: 3.67 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Very rich buttery cake that is perfect for any occasion. This cake will melt in your mouth! Great with coffee.

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Recipe Summary test

prep:
30 mins
cook:
1 hr 30 mins
additional:
20 mins
total:
2 hrs 20 mins
Servings:
16
Yield:
1 pound cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt ®).

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  • 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.

Nutrition Facts

573 calories; protein 7g; carbohydrates 64.1g; fat 32.7g; cholesterol 115.7mg; sodium 161mg. Full Nutrition
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