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Brown Sugar Carmel Pound Cake

Mike (zonerary) tells us: My favorite recipe, but very rich flavor.

(Serves 12)

  • 1½ 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
  • ½ teaspoon salt
  • 1 cup whole milk
  • 1 8oz bag toffee chips
  • 1 cup pecans, chopped
Carmel Drizzle:
  • 1 - 14 oz can sweetened condensed milk
  • 1 cup brown sugar
  • 2 tablespoons butter
  • ½ teaspoon vanilla extract

(Preparation: 10 Minutes. Cooking: 85 minutes)
  1. Preheat oven to 325 deg; spray a 12 cup Bundt pan with cooking spray with flour
  2. in a large bowl, beat butter until creamy. Add sugars beating until fluffy.
  3. Add eggs one at a time, beating in.
  4. In medium bowl combine flour, baking powder and salt.
  5. Add flour mix to batter in large bowl, alternately with milk, beating until just combined.
  6. Stir in toffee bits and pecans.
  7. 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.)
  8. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
  9. Spoon Caramel Drizzle over cooled cake.
Directions for Carmel Drizzle:
  1. In a medium saucepan, combine condensed milk and brown sugar.
  2. Bring to a boil over medium-high heat, whisking frequently.
  3. Reduce heat, and SIMMER for 8 minutes, whisking frequently.
  4. Remove from heat; whisk in butter and vanilla. Remove from heat; whisk in butter and vanilla.
  5. NOTE: Make sure you drizzle the caramel while it's still HOT. When cooled the caramel does somewhat harden.

    Contributed by Mike (zonerary)