Sugar Pound Cake Recipe
Wonderful caramel flavor
and is veri moist.
2 cups light brown
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 cup whole milk
1 (8 ounce)
bag of toffee bits
1 cup pecans,
1 recipe Caramel Drizzle
Easy Caramel Drizzle -
Lady Behind the Curtain
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
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.
Spoon batter into prepared pan.
Bake until a wood pick inserted near the
center of cake comes out clean, 75 to 85
6. Cover top of cake with
foil to prevent excess browning if
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
9. Spoon Caramel
Drizzle over cooled cake.
Anna in Sweden