Description

Don't wait for the holidays to make this beautiful pound cake. It's delicious and is full of caramel flavor and is very moist. It's a great dessert to bring to a gathering or serve to guests at home.

Ingredients

• 1 ½ c. butter softened
• 2 c. light brown sugar, packed
• 1 c. granulated sugar
• 5 large eggs
• 3 c. all-purpose flour
• 1 t. baking powder
• ½ t. salt
• 1 c. whole milk
• 8 oz. bag Heath toffee chips
• 1 c. pecans, chopped
• Caramel Drizzle:
• 14 oz. can sweetened condensed milk
• 1 c. brown sugar
• 2 T. butter
• ½ t. vanilla extract

Steps

1. Preheat oven to 325 degrees. Spray a 12 cup Bundt pan with non-stick cooking spray or grease and dust with flour.
2. Beat butter until creamy; add both sugars; beat until fluffy. Add eggs one at a time.
3. In a medium bowl, combine flour, baking powder and salt. Add flour mix to batter alternately with milk; beat until just combined; stir in toffee chips and pecans. Spoon batter into pan. Bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.