Tuesday, March 25, 2014
Brown Sugar Pound Cake
I just have to say that this is a moist, delicious slice of old fashioned goodness. I used the entire recipe of the drizzle sauce because I need a high ratio of icing to cake but you can just drizzle it and save the extra to serve over ice cream, etc..
1 1/2 c. butter, softened
2 c. light brown sugar, packed
1 c. granulated sugar
3 c. all purpose flour
1 t. baking powder
1/2 t. salt
1 c. whole milk (I used 1% because that's what I keep in my fridge)
1 8 oz. bag of toffee bits
1 c. pecans, chopped
1 recipe caramel drizzle
1. Preheat oven to 350. Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.
2. 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.
3. Spoon batter into prepared pan. Bake until a wood pick inserted near the center of cake comes out clean, 75-85 minutes. Let cake cool in pan for 30 minutes.
4. Remove from pan, and let cool completely on a wire rack. NOTE: Don't freak out if some of the cake sticks. GOOD NEWS!! You get to cover all the imperfections with yummy caramel!
5. Spoon caramel drizzle over cooled cake.
1 14 oz. can sweetened condensed milk
1 c. light brown sugar, packed
1 T. butter
1/2 t. vanilla
1. In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking constantly.
2. Reduce heat, and SIMMER for 5 minutes, whisking constantly.
3. Remove from heat; whisk in butter and vanilla.
NOTE: Make sure you drizzle the caramel while it's still HOT. When cooled the caramel does somewhat harden.
Source: The Taste of the South's Southern Cakes Magazine