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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Wednesday, July 3, 2013

BROWN SUGAR BUTTER PECAN TOFFEE POUND CAKE with a CARAMEL GLAZE

Pound cakes are God's gift to those who love butter and sugar. I personally never met a pound cake that I did not love. The varieties are unending which means you can always come up with a new pound cake recipe to try. Some of my favorite ones are Black Walnut, Butter-Nut, Buttered Rum, Chocolate, Coconut, Cream Cheese, Eggnog, German Chocolate, Ginger, Lemon, Orange, Peach, Pineapple, Praline, Pumpkin, Sour Cream, Sundrop, Sweet Potato and Whipping Cream.
Then I happened to run upon this delectable pound cake recipe on Pinterest by www.keyingredient.com and just knew I had to try it and boy howdy am I ever glad I did. It's one of the best pound cakes I have ever had the pleasure of tasting. I took it to a 'Renewal of Wedding Vowels' of our best friends recently and there was not a crumb of it left in a matter of only a few minutes. Here's the recipe, I hope you like it as good as myself and all the others did.
3 sticks butter-softened
2 cups light brown sugar
1 cup sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 8 oz. bag toffee bits
1 cup chopped pecans
 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, alternating with milk, beginning and ending with flour mixture. Beat just until combined. Stir in toffee bits and pecans. Spoon batter into prepared pan. Bake 75 to 85 minutes. Allow to cool in pan 10 minutes then remove from pan. Let cool completely on a wire rack. Spoon Caramel Glaze over cooled cake.
CARAMEL GLAZE:
1 can sweetened condensed milk
1 cup packed brown sugar
2 tablespoons butter
1/2 teaspoon vanilla
 In a saucepan combine milk and brown sugar; bring to a boil over medium high heat, whisking frequently. Reduce heat, simmer 8 minutes, whisking frequently. Remove from heat, whisk in butter and vanilla. Let cool 5 minutes before using.
"A slice of pound cake hot out of the oven is like a slice of heaven."~Adele Forbes

1 comment:

  1. I think pound cake is my favorite cake! This looks delicious!

    ReplyDelete