Try this Brown Sugar Caramel Pound Cake recipe, or contribute your own.Suggest a better description
Preheat oven to 350 deg. Spray a 12 Cup Bundt pan with cooking spray with flour. Beat butter until creamy. Add sugars beating until fluffy. Add eggs 1 at a time. In a med. bowl combine flour, b. powder, and salt. Add flour mixture to batter alternately with milk but just until combined. Stir in toffee and pecans. Spoon batter into pan and bake 85 minutes or 'til toothpick comes out clean. To prevent excess browning, cover with foil while baking. Let cake cool in pan for 10 mins. Remove from pan and let cool completely on a wire rack. Spoon caramel drizzle over cooled cake.
Directions for Caramel Drizzle:
In a med. saucepan, combine condensed milk and brown sugar; bring to a boil over med-high heat, whisking frequently. Reduce heat and simmer for 8 mins, whisking frequently. Remove from heat; whisk in butter and vanilla, let cool for 5 minutes before using.
Note: Make sure you drizzle the caramel while still hot. Caramel will harden as it cools.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (268g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 327 (36%)|
|Amt Per Serving||% DV|
|Total Fat 36.3g||48 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 83.8mg||26 %|
|Sodium 316.9mg||11 %|
|Potassium 440mg||12 %|
|Total Carbohydrate 141.6g||42 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 139.7g|
|Protein 10.6g||15 %|
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Calories per serving: 916
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