Brown Sugar Pound Cake With Caramel Icing

I have to hand it to Pinterest for directing me to yet another fabulous recipe.  I pinned this recipe weeks ago and had been dreaming of it ever since.  While I was home my mom and I decided to make it.  This is one of the best cakes I have ever made.  Keep in mind it is not good for you- it has 3 sticks of butter and lots of sugar but trust me it is worth the extra calories.  The inside has toffee bits mixed in and the top is covered with the most delish caramel icing- are you drooling yet?  Trust me and make this cake for your next big occasion!

Brown Sugar Pound Cake Recipe (serves 12 to 16)

Original Recipe from Lady Behind the Curtain

 

Ingredients

1-1/2 cups butter, softened

2 cups light brown sugar, packed

1 cup granulated sugar

5 large eggs

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup whole milk

1 – 8 ounce bag of toffee bits

1 cup pecans, chopped

1 recipe CARAMEL DRIZZLE  (caramel drizzle recipe below)

Caramel Drizzle Recipe (makes 1-1/2 cups)

Ingredients

1 – 14 ounce can sweetened condensed milk

1 cup brown sugar, packed

2 tablespoons butter

1/2 teaspoon vanilla extract

Directions

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.

Cake Directions

Preheat oven to 325 degrees.  Spray a 12 cup Bundt pan with nonstick baking spray with flour.  Set aside.

Beat the butter until creamy.  Add sugars, beating until fluffy.  Add eggs, one at a time, beating well after each addition.  In a medium bowl, combine flour, baking powder, and salt.  Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture.  Beat until just combined.  Stir in toffee bits and pecans.  Spoon batter into prepared pan.  Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes.  TIP:  Cover the top with foil to prevent excess browning is necessary.  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.  This recipe is from The Taste of the South’s Southern Cakes Magazine.