Preheat oven to 325 degrees and generously spray all surfaces of a
12 cup nonstick bundt pan with nonstick cooking spray WITH
FLOUR, OR grease and flour the inside. Set aside.
Beat the butter until creamy then add sugars, beating until fluffy.
Add eggs, one at a time, beating until just the yellow disappears
after each egg.
In a medium bowl, combine flour, baking powder, and salt.
Gradually add flour mixture to butter mixture in thirds, alternately
with milk in between each third. Beat until just combined. Stir in
toffee bits and pecans then spoon batter into prepared pan.
Bake until a wood pick inserted near the center of cake comes out
clean, 85 - 90 minutes. You may need to cover the top of the cake
with foil near the end of cooking time to prevent excess browning.
Let cake cool in pan for 10 minutes. Remove from pan, and let cool
completely on a wire rack. Spoon caramel over cake and devour.
3/4 cup butter
1 1/2 cups light brown sugar, firmly packed
2 tablespoons water
1/4 teaspoon salt
1-2 - 3/4 cup evaporated milk
1 tablespoon vanilla extract
INSTRUCTIONS
Add butter, brown sugar, water, and salt to medium saucepan and
heat over medium heat, stirring until butter melts.
Bring to boil for 5 minutes (it will bubble a lot!), stirring
occasionally.
Remove from heat and stir in 1/2 cup evaporated milk and vanilla.
Add additional evaporated milk to reach desired consistency.
Originally Submitted
2/22/2015
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