Friday, September 26, 2014

Toffee Pecan Caramel Pound Cake

1 ½ cup butter, softened
2 cups brown sugar, packed
1 cup white sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 (8-ounce) bag toffee bits
1 cup chopped pecans
1 recipe Easy Creamy Caramel Sauce

Preheat oven to 325 degrees and generously spray a 12-cup nonstick Bundt pan with baking spray with flour.
Beat the butter until creamy and then add sugars, beating until fluffy. Add eggs, one at a time, beating until just the yellow disappears after each egg.
In a medium bowl, combine the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture in thirds, alternately with milk in between each third. Beat until just combined. Stir in toffee bits and pecans and spoon into prepared pan.
Bake for 1 hour and 20 minutes or until a wood pick inserted near the center of cake comes out clean. To prevent excessive browning, the top of the cake may need to be covered with foil near the end of the cooking time.
Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack. Spoon caramel over cake.

Easy Creamy Caramel Sauce

¾ cup butter
1 ½ cups light brown sugar, firmly packed
2 tablespoons water
¼ teaspoon salt
¾ cup evaporated milk
1 tablespoon vanilla extract


Add butter, brown sugar, water and salt to a medium saucepan and heat over medium heat, stirring until butter melts.
Bring to a boil for 3 to 5 minutes depending on desired thickness, stirring occasionally.
Remove from heat and stir in evaporated milk and vanilla.
Sauce can be stored in an airtight container for 5-7 days. It can also be frozen for up to 3 months. Be sure to use an airtight container that’s not glass because the sauce can expand and rupture glass. Defrost overnight in the fridge and warm gently before using.

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