Monday, August 19, 2013
Brown Sugar Caramel Pound Cake
1-1/2 c butter, softened
2 c light brown sugar, packed
1 c sugar
5 large eggs
3 c all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 c milk
1 (8 oz) bag toffee chips
1 c pecans, chopped
1 (14 oz) can sweetened condensed milk
1 c brown sugar
2 TBS butter
1/2 tsp vanilla
Preheat oven to 325 degrees.
Prepare 12-cup Bundt pan with shortening and flour.
Beat butter until creamy.
Add sugar and brown sugar and beat until fluffy.
Add eggs, one at a time.
In another bowl, combine flour, baking powder and salt.
Add flour mixture to batter, alternately with milk.
Beat until just combined.
Stir in toffee bits and pecans.
Spoon batter into pan and bake 85 minutes.
To prevent excess browning, may need to cover cake with foil.
Let cake cool for 10 minutes and remove from pan.
Let cool completely.
Make caramel drizzle:
In medium saucepan, combine condensed milk and brown sugar. Bring to a boil, whisking frequently.
Reduce heat and simmer for 8 minutes. whisking frequently.
Remove from heat.
Whisk in butter and vanilla.
Let cool for 5 minutes before using.
Spoon caramel drizzle over cake. Be sure to do it while the caramel is still hot. It will harden on cake.