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Brown Sugar Caramel Pound Cake Recipe


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     Brown Sugar Caramel Pound Cake

Category   Desserts - Breads
Sub Category   None
Servings   1 bundt cake
Preptime   60 min

1 1/2 cup butter, soft
2 cups brown sugar
1 cup sugar
5 eggs
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 8 oz bag toffee chips
1 cup pecans, chopped

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.

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