Pecan Pound Cake

1 1/2 cups butter
2 cups all-purpose flour
5 eggs
2 cups white sugar
1 teaspoon vanilla extract
1 teaspoon butter flavored extract
1 cup chopped pecans
1/4 cup confectioners' sugar for dusting

Cream together butter and sugar. Add eggs one at a time beating after each one. Blend in the flour, vanilla extract, butter extract and pecans. Pour into a greased and floured bundt or tube pan.

Bake in a preheated 325 degrees F (165 degrees C) oven for 1 to 1 1/2 hours or until a toothpick inserted comes out clean. Remove from oven and remove cake from pan right away, cool then sprinkle with confectioners' sugar.

Original recipe yield: 1 (9 or 10 inch) tube Pan.
Source: Dolores: "Wonderfully moist cake."