Crunchy Pound Cake

Directions

1. 1
   Cream the butter, shortening, cream cheese and sugar at medium speed of electric mixer, beating until light and fluffy.
2. 2
   Add eggs, one at a time, beating well after each addition.
3. 3
   Fold in 2 1/2 cups flour; stir in vanilla.
4. 4
   Mix remaining 1/2 cup flour with butterscotch morsels and nuts.
5. 5
   Fold into batter.
6. 6
   Pour into greased and floured 10-inch tube pan.
7. 7
   Bake at 300° for 1 hour and 25 minutes.
8. 8
   Cool in pan 15 minutes.
9. 9
   Remove from pan to cool completely.