Effie'S Butterscotch Pound Cake
Effie's Butterscotch Pound Cake offers a rich, moist treat with buttery, sweet flavors complemented by crunchy pecans and butterscotch pieces, perfect for special occasions or teatime.
Ingredients
Instructions
- Ensure the butter, cream cheese, and shortening are at room temperature.
- Cream the butter, cream cheese, and shortening together until smooth.
- Add sugar and vanilla, then beat well.
- Add eggs one at a time, beating after each addition.
- Gradually add the flour to the mixture.
- Save a little flour to dust the pecans and butterscotch pieces.
- Fold in the pecans and butterscotch pieces dusted with flour.
- Pour the batter into a greased tube pan or two loaf pans.
- Bake at 300°F (150°C) for 1.5 hours or until a toothpick inserted comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of a mix of butter and shortening. If you don't have cream cheese, sour cream can be a decent substitute, adding moisture and tang. Make sure to properly dust the pecans and butterscotch pieces with flour to prevent them from sinking to the bottom of the cake during baking.
Serving Suggestions
This butterscotch pound cake is delicious on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or drizzling it with Hot Fudge For Sundaes. It pairs beautifully with coffee or tea, making it a great addition to brunch or afternoon gatherings. Consider serving it alongside a refreshing fruit salad for a balanced dessert.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Effie'S Butterscotch Pound Cake contains roughly 859 calories, with 14g protein, 98g carbohydrates, and 42g fat. It is an excellent source of protein (28% of the Daily Value) and iron (26% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, feel free to substitute pecans with walnuts or almonds, depending on your preference. Just remember to dust them with flour before adding to the batter to ensure they stay suspended throughout the cake.
What can I do if my cake sinks in the middle?
A sinking cake can be due to overmixing or too much moisture. Ensure you mix the ingredients just until combined and avoid opening the oven door during baking. Testing for doneness with a toothpick can help you pull it out at the right time.
Is it possible to make this cake without eggs?
Yes, you can substitute the eggs with flaxseed meal or applesauce as binding agents. Use 1/4 cup of unsweetened applesauce or 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. This will keep the cake moist while making it egg-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).