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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Brown Sugar Caramel Pound Cake Recipe

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This recipe for Brown Sugar Caramel Pound Cake is from The Shannon Family Cookbook, 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:  
1-1/2 C. Butter, softened
2 C. Light Brown Sugar, packed
1 C. Sugar
5 Lg. Eggs
3 C. Flour
1 tsp. Baking Powder
1/2 tsp. Salt
1 C. Whole Milk
8 oz. Bag Toffee Chips
1 C. Pecans, chopped

Caramel Drizzle:
14 oz. Can Eagle Brand Milk
1 C. Brown Sugar
2 T. Butter
1/2 tsp. Vanilla

Directions:
Directions:
Preheat oven to 325°.
Spray a 12 cup Bundt pan with cooking spray that contains flour. Beat butter until creamy. Add sugars and beat until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mixture to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on wire rack. Spoon caramel drizzle over cooled cake.

Caramel Drizzle:
In a medium sauce pan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and simmer for eight minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for five minutes before drizzling on cake.
Note: Make sure you drizzle the caramel while it’s still hot (don’t cool more than five min), as it will somewhat harden as it cools.

Personal Notes:
Personal Notes:
Lavita also submitted this recipe.

 

 

 

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