Pecan Pound Cake with Caramel Sauce
Ingredients:
- butter, softened - 1 1/2 c
- brown sugar - 2 c packed
- sugar - 1 c
- eggs - 5
- flour - 3 c
- baking powder - 1 t
- salt - 1/2 t
- whole milk - 1 c
- toffee bits - 8 ounce bag
- pecans, chopped - 1 c
Instructions:
In a bowl, beat butter until creamy, add sugars, beat until fluffy. Add eggs, one at a time, beat well after each addition. In a bowl, combine flour, baking powder and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beat until just combined. Stir in toffee bits and pecans, spoon batter into a greased 12 inch bundt pan. Bake in a preheated 325 degree oven for 85 - 90 minutes, until a toothpick inserted near the center of cake comes out clean. Cover cake with foil near the end of baking time to prevent over browning. Cool cake in the pan for 10 minutes. Remove from pan, cool completely on a wire rack. Place cake on serving plate and spoon caramel over cake.
Prepare caramel -- In a saucepan combine 3/4 c butter, 1 1/2 c packed brown sugar, 2 T water and 1/4 t salt, heat over medium heat, stir until butter melts. Bring to boil for 3 - 5 minutes, depending upon desired thickness, stir occasionally. Remove from heat and stir in 3/4 c evaporated milk and 1 T vanilla extract. Store in refrigerator in a airtight container. Warm caramel before serving.
