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Brown Sugar Pound Cake with Caramel Drizzle Glaze Recipe

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This recipe for Brown Sugar Pound Cake with Caramel Drizzle Glaze is from The Davis Daughters' Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 1/2 cups butter, softened
2 cups light brown sugar, packed
1 cup sugar
5 large eggs
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup whole milk
8 oz bag of toffee bits
1 cup chopped pecans
Caramel Drizzle:
14 oz can sweetened condensed milk
1 cup light brown sugar, packed
2 TBSP butter
1/2 tsp vanilla

Directions:
Directions:
Cake: Preheat oven to 350º. Coat a Bundt (or tube) pan with baking spray w/flour. Beat the butter until creamy. Add sugars and beat until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, stir together flour, baking powder and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat just until combined. Stir in toffee bits and pecans. Spoon batter into pan. Bake until a wood pick inserted near center of cake comes out clean, 75-85 minutes. Let cake cool in pan for 30 minutes. Remove from pan and let cool completely on a wire rack. Caramel Drizzle: in a medium saucepan, combine milk and brown sugar. Bring to boil over medium-high heat, whisking constantly. Remove from heat, whisk in butter and vanilla. Spoon hot drizzle over cooled cake.

Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
From Taste of the South's Southern Cakes Magazine. Some of the cake may stick because of the toffee sticking to pan and the cake is so moist. That can be placed back onto the warm cake, or eaten. YUMMY! Caramel glaze covers imperfections. This one makes some outrageously yummy "goodie"!

 

 

 

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