Toffee & Brown Sugar pound cake

Recipe Rating:
 2 Ratings
Serves: 10-12
Prep Time:
Cook Time:
Cooking Method: Bake


1 1/2 c butter, softened
2 c brown sugar, firmly packed
3/4 c granulated sugar
6 large eggs
3 c all purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 c sweetened condensed milk
1/4 c milk
1 1/2 tsp vanilla extract
1 c toffee bits
2 c chopped pecans
caramel ice cream topping

The Cook

Joan Penney Recipe
Lightly Salted
Platte City, MO (pop. 4,691)
Member Since May 2011
Joan's notes for this recipe:
A fantastic pound cake for a fall luncheon.
Make it Your Way...

Personalize This


DO NOT PREHEAT OVEN. Start cake in COLD oven
Beat butter at medium speed with electric mixer until creamy.

Gradually add sugars, beating until light and fluffy.

Add eggs, 1 at a time, beating just until the yellow disappears.
In another bowl combine flour, baking powder and salt.

Add to butter mixture alternately with sweetened condensed milk and milk, beginning and ending with flour.

Beat batter at low speed just until blended.

Add vanilla, toffee pieces and pecans. Stir with a wooden spoon until blended.
Grease and flour 12 cup Bundt pan.

Pour batter into prepared Bundt pan.
Place pan in cold oven, set oven temp to 325.

Bake 85-90 minutes or until long wooden pick inserted near middle of cake comes out clean.

Cool on wire rack 10-15 minutes.

Remove from pan; cool on wire rack.

Serve as is or drizzle with Caramel topping (I use Sea Salt Caramel Syrup by Sonoma Syrup Co)


Showing OLDEST First
(Switch to Newest First)
user Andrea Cox AndreaCox - Aug 17, 2013
Sounds so YUMMY!!!!!!!!!!!!!
user Joan Penney thyme4dinner - Aug 17, 2013
It is really good, hope you enjoy it Andrea!

Gift Membership