While I was on maternity leave, I made this cake because all the pictures of it on pinterest looked so good. I really like it. It kind of puts you in the mind of a carrot cake without the spice taste. The caramel drizzle is quite yummy too. Since it is a pound cake, the cake is heavy but very moist. I will definitely be storing this recipe away to make in the future. Shoot, I've already made it 3 times in the past 3 months. Ha!
Ingredients
- 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
Instructions
- Preheat oven to 325 degrees.
- Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.
- 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 minutes.
- Cover top of cake with foil to prevent excess browning if necessary.
- Let cake cool in pan for 30 minutes.
- Remove from pan, and let cool completely on a wire rack. NOTE: Don’t freak out if some of the cake sticks. Mine did too. It’s because this cake is so moist. GOOD NEWS! We get to cover all the imperfections with yummy caramel!
- Spoon Caramel Drizzle over cooled cake.
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