Ingredients:
Pound Cake
1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped
Caramel Drizzle:
14 oz can sweetened condensed milk
1 cup brown sugar
2 Tbsp butter
½ tsp vanilla extract
Directions:
Pound Cake
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped
Caramel Drizzle:
14 oz can sweetened condensed milk
1 cup brown sugar
2 Tbsp butter
½ tsp vanilla extract
Directions:
Pound Cake
- Preheat oven to 325 and 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 Drizzle over cooled cake.
Caramel Drizzle:
- 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.
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