Monday, November 11, 2013

Brown Sugar Caramel Pound Cake

Here's an easy recipe that I first saw when my friend Roe posted it on Facebook. I have no idea where she got the recipe, but like I always say, since she's the one who brought it to me, she's the one who gets the credit! It's SO simple to make and it's REALLY delicious. I made it for a little family gathering recently, and it was a HUGE hit. Everyone immediately asked if the recipe was on my blog. Well now it is!! It's perfect for any occasion or holiday dinner, and it's really simple to make.
Give it a try! And thanx again, Roe!

1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped

Caramel Glaze:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour.

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Glaze over cooled cake.

Directions for Caramel Glaze:
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, 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. NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.

 Substitute any kind of nuts or if you're not a fan, just omit them completely.
 Be sure to grease the pan extremely well. You can use butter or shortening and then dust it with flour if you don't have any floured baking spray. Just using regular nonstick baking spray probably won't work in this particular recipe because it's a very sticky cake.
 I always think it's a great idea to garnish with what is in the cake, so I decorated the top of the cake with pecans. Besides looking decorative, this lets everyone know that there are nuts in the cake, just in case anyone has an allergy.

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