MAIN-DISHES

My Granddaddy’s Favorite Brown Sugar Carmel Pound Cake For Those Who Enjoy Flavor

BROWN SUGAR

INGREDIENTS:

  • 5 large eggs.
  • 1½ Cups.Of soft butter.
  • 2 Cups.Of light packed brown sugar.
  • 1 medium bag.Of toffee chips, use the 8-oz size.
  • 1 Cup.Of chopped pecans.
  • 1 Cup.Of granulated sugar.
  • 1 Cup.Of whole milk.
  • 3 Cups.Of all-purpose flour.
  • 1 Small spoon.Of baking powder.
  • ½ Small spoon.Of salt.

FOR THE CARAMEL DRIZZLE:

  • 1 Large can.Of sweetened condensed milk, 14-oz can.
  • 1 Cup.Of brown sugar.
  • 2 Large spoons.Of soft butter.
  • ½ Small spoon.Of vanilla extract.

INSTRUCTIONS:

  • Step 1 – Set the temperature of your oven at 325 degrees and you need to grease and brush a 12 cup Bundt pan with cooking spray or grease.
  • Step 2 – Mix butter until smooth, and beat sugar until smooth and fluffy. And add eggs one by one.
  • Step 3 – In a medium bowl, you need to mix the dry ingredients; incorporate the flour with the baking powder and salt.
  • Step 4 – Then mix the dry mixture into the batter in alternating succession with milk, beat until just mixed. Blend with toffee chip and chopped pecans.
  • Step 5 – Spoon batter into baking pan and allow to bake until a wooden tester inserted into the center comes out clean.
  • Step 6 – To avoid over-browning, cover the cake while it bakes.
  • Step 7 – Let the cake cool for 10 minutes in the pan. Enable to cool off fully on a wire rack. Spoon a dollop of caramel over the cake.

TO MAKE A CARAMEL DRIZZLE, FOLLOW THE DIRECTIONS BELOW:

  • Step 1 – Combine condensed milk and brown sugar in a medium saucepan; bring to a boil over medium-high flame, whisking continuously.
  • Step 2 – Simmer for 8 minutes on low pressure, whisking regularly.
  • Step 3 – Remove from the fire and whisk in the butter and vanilla extract. Enable 5 minutes for cooling before using.

NOTE: Drizzle the caramel sauce when it’s still heavy.
ENJOY IT!!