Brown Sugar Pound Cake

By JanetLynn198

Ingredients

• Caramel Drizzle:
• 1 1/2 cups butter, softened
• 2 cups firmly packed brown sugar
• 1 cup sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 (8oz) pkg toffee bits
• 1 cup chopped pecans
• 1 (14oz) can sweetened condensed milk
• 1 cup firmly packed brown sugar
• 2 tbsp butter
• 1/2 tsp vanilla

Details

Servings 12

Preparation

Step 1

1. Preheat ovento 325F. Spray and flour a bundt pan, set aside. In a large bowl, beat butter and medium speed with an electric mixer until creamy. Add sugar and brown sugar; beat until fluffy. Add eggs one at a time, beating wel after each addition.

2. In a medium bowl combine flour, baking powder and salt. Gradually add to butter mixture, 1 cup at a time alternately with milk, beginning and ending with flour mixture. Beat just until combined. Stir in toffee bits and pecans. Spoon batter into prepared pan.

3. Bake for 75-85 mins or until a wooden pick inserted comes out clean. Cover top of cake iwth aluminum foil to prevent excess browning.

4. Meanwhile, in a medium saucepan, combine milk and brown sugar; bring to a boil over medium-high heat, whisking constantly. Reduce heat and simmer for 8 mins, whsiking constantly. Remove from heat; whisk in butter and vanilla. Let cool for 5 mins.

5. Let cool in an for 10 mins. Remove cake from pan and cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.