Butter Pecan Cream Cheese Pound Cake

Directions

Pound Cake

• Beat butter and cream cheese at medium speed for 2 minutes, or until creamy.
• Gradually add sugar, beat 5-7 minutes. Add eggs one at a time, beating just until yellow disappears. Add vanilla and caramel flavoring. Mix well.
• In a separate bowl, combine flour and salt. Gradually add to butter mixture, beating at low speed until just blended. Pour batter in greased and floured bundt pan. Pour 2 cups of water in an ovenproof measuring cup or casserole dish. Place in oven with bundt pan (this will keep the cake moist). Bake at 300° F for 1 hour and 30 minutes or until toothpick inserted in the center comes out clean.
• Cool in pan on wire rack for 10-15 minutes, then remove from pan and cool completely on wire rack.
• Prepare glaze and drizzle over cake when cooled.

Glaze

• Combine sugar and flavorings.
• Slowly add milk until desired consistency is reached (should be thin like glaze). Drizzle over cooled cake.
• If desired, sprinkle chopped pecans over top of glazed cake.