Toffee Pecan Pound Cake with Caramel Topping
Ingredients:
- unsalted butter - 1 1/2 cups
- light brown sugar, packed - 2 cups
- sugar - 1 cup
- eggs - 5
- flour - 3 cups
- baking powder - 1 t
- salt - 1/2 t
- whole milk - 1 cup
- toffee bits - 8 ounce bag
- chopped pecans - 1 cup
- butter - 3/4 cup
- light brown sugar, packed - 1 1/2 cups
- water - 2 T
- salt - 1/4 t
- evaporated mik - 3/4 cup
- vanilla extract - 1 T
Instructions:
In a bowl, beat 1 1/2 cups butter until creamy add sugar and 2 cups brown sugar, beat until fluffy. Add eggs, one at a time, beat just until the yellow disappears after each egg.
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. Fold in toffee bits and pecans, spoon batter into a WELL greased and floured 12 cup 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. To prevent excess browning cover cake with foil near the end of the baking time.
Cool cake in pan for 10 minutes. Remove from pan, place on wire rack; cool completely. Place cake on serving plate spoon caramel sauce over cake.
Prepare caramel sauce -- in a saucepan combine 3/4 cup butter, 1 1/2 cups brown sugar, water and salt, heat over medium heat, stir until butter melts. Boil for 3 - 5 minutes (it will bubble a lot) to desired thickness, stir occasionally.
Remove from heat, stir in evaporated milk and vanilla. Yields 2 1/2 cups. Store in a airtight container in the refrigerator for 5 - 6 days.
