Joan Penney Recipe

Toffee & Brown Sugar pound cake

By Joan Penney thyme4dinner

Recipe Rating:
 2 Ratings
Prep Time:
Cook Time:
Cooking Method:

Joan's Story

A fantastic pound cake for a fall luncheon.


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

Directions Step-By-Step

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)

About this Recipe

Course/Dish: Other Breakfast, Cakes
Main Ingredient: Sugar
Regional Style: American