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Brown Sugar Pound Cake Recipe

Brown Sugar Pound Cake Recipe
Serves 12-16 servings

Wonderful caramel flavor and is veri moist.

1-1/2 cups butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 (8 ounce) bag of toffee bits
1 cup pecans, chopped

1 recipe Caramel Drizzle Recipe

Easy Caramel Drizzle - Lady Behind the Curtain
This Easy Caramel Drizzle is the perfect way to top off a big bowl of ice cream or drizzle on a cake. With only a few ingredients you can make your own ca

1. Preheat oven to 325 degrees.
2. Spray a 12 CUP Bundt pan with nonstick baking spray with flour. Set aside.
3. 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.
4. Spoon batter into prepared pan.
5. Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes.
6. Cover top of cake with foil to prevent excess browning if necessary.
7. Let cake cool in pan for 30 minutes.
8. Remove from pan, and let cool completely on a wire rack. NOTE: Donít freak out if some of the cake sticks. Mine did too. Itís because this cake is so moist. GOOD NEWS! We get to cover all the imperfections with yummy caramel!
9. Spoon Caramel Drizzle over cooled cake.
Source: http://www.ladybehindthecurtain.com/brown-sugar-pound-cake/
Anna in Sweden

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