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Toffee pecan caramel pound cake Recipe


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     Toffee pecan caramel pound cake

Category   Desserts - Breads
Sub Category   None

1 1/2 C butter softened
2 C light brown sugar, packed
1 C granulated sugar
5 large eggs
3 C all purpose flour
1 tsp baking powder
1/2 tsp salt
1 C whole milk
1 8oz bag toffee chips see note
1 C chopped pecans
Caramel drizzle
1 14 oz can sweetened condensed milk
1 C brown sugar
2 tbl butter
1/2 tsp vanilla

Preheat oven to 325. Spray a bundt pan with baking spray. Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter, alternating with milk, beat until just combined. Stir in toffee bits and pecans Spoon batter into pan and bake 70 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
Cool cake 5 minutes in pan and let cool completely on a wire rack. Spoon caramel drizzle over cake
Caramel drizzle In a medium pan, combine condensed milk and brown sugar, bring to a boil over medium high heat, whisk frequently. Reduce heat and simmer for 8 minutes, whisk frequently. Remove from heat and whisk in butter and vanilla. Cool 5 minutes before using.
Note on toffee....I used heath mini bars and crushed in food processor. I like the little touch of chocolate

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