Active Time: 25 Minutes
Total Time: 1 Hour 20 Minutes
FOR THE POUND CAKES:
Position rack in center of oven and preheat to 325 degrees F. Generously butter and flour 10 miniature bundt cake pans (about 1 cup capacity each). Sift flour and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat until well blended, about 3 to 4 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Beat in flour mixture alternately with whipping cream in 3 additions each until blended.
Stir toffee bits into Bundt cake batter. Divide mixture among prepared bundt pans (about scant 3/4 cup batter for each). Bake until tester inserted near center comes out clean, about 38 to 40 minutes. Cool on rack in pans 15 minutes. Cut around sides of pan to loosen cakes. Turn out onto rack and cool completely.
FOR THE BROWN SUGAR GLAZE:
Sift powdered sugar into medium bowl. Stir sugar, cream and butter in medium saucepan over medium heat until sugar dissolves and butter melts. Increase heat and bring to boil. Boil 3 minutes, stirring occasionally (mixture will bubble vigorously). Pour mixture over powdered sugar. Whisk until icing is smooth, about 1 minute. Cool until lukewarm and icing falls in heavy ribbons from spoon, about 20 minutes. Makes about 1 3/4 cups.
Drizzle icing generously over mini Bundt cakes. Let stand until icing is set. Store in airtight container at room temperature up to 1 day.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 cake (538g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 1798 | ||
Calories from Fat: 560 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.2g | 83 % | |
Saturated Fat 33.9g | 169 % | |
Monounsaturated Fat 18.3g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 776.2mg | 239 % | |
Sodium 260.9mg | 9 % | |
Potassium 412.7mg | 11 % | |
Total Carbohydrate 283.5g | 83 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 281.4g | ||
Protein 30.1g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1798
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