We love pound cakes! It is one of my dads go to desserts, with pudding he makes! ( dad is almost 95! ) Sometimes late at night I will hear him downstairs in the kitchen stirring away at the stove, preparing his pudding of the week…chocolate, vanilla or lemon. I try to keep him supplied with cake!
- 1 1/2 cup butter , softened
- 2 cups brown sugar, packed
- 1 cup white sugar
Cream the butter and sugars in the bowl of your mixer till light and fluffy.
- 5 eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
Whip in the eggs 1 at a time, then add the flour, baking powder, salt and milk. Mix them together well.
- 1 bag toffee bits
- 1 cup chopped pecans
Now add the toffee bits and the chopped pecans. Blend them in.
Prepare your bundt cake pan. Grease very well, then dust with flour. Tap out the loose flour. Sprinkle the pan with pecans.
Spoon the batter into your prepared pan. Bake at 340* for 1 hour, after 1 hour check at 10-minute intervals till the skewer comes out clean. It can take 1 1/2 hours all total.
cool for about 20 minutes then turn the pan out onto a cooling rack that is sitting on parchment.
Make a glaze.
- 1/2 cup butter
- 1 cup brown sugar
Melt the butter in a small saucepan, then add the brown sugar and cook till it gets very bubbly.
Poke holes in the cake with a skewer, then spoon the glaze slowly over the cake till you use it all up.
Let the cake cool completely, now get a big cup of coffee, a slice of pound cake, then enjoy!!