Brown Sugar Caramel Pound Cake

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1

brown.sugar.caramel.pound.cake

Recipe Rating

  • (1 Rating)

Ingredients

  • 1 ½ cups Pecan Oil
  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • 1 8oz bag toffee chips
  • 1 cup pecans, chopped
  • Caramel Drizzel:
  • 1 – 14 oz can sweetened condensed milk
  • 1 cup brown sugar
  • 2 tablespoons butter
  • ½ teaspoon vanilla extract

Instructions

  • 1. Preheat oven to 325F spray a 12 cup Bundt pan with cooking spray with flour
  • 2. Add Pecan Oil with sugars beating until creamy. Add eggs one at a time.
  • 3. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined.
  • 4. Stir in toffee chips and pecans.
  • 5. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean.
  • 6. To prevent excess browning, cover cake with foil while baking.
  • 7. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.
  • 8. Directions for Caramel Drizzle
  • 9. In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently.
  • 10. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla.
  • 11. Let cool for 5 minutes before using.
  • 12. NOTE: Make sure you drizzle the caramel while it’s still HOT.
  • 13. When cooled the caramel does somewhat harden.
  • Servings : 8
  • Ready in : 1:35 hours
  • Course :
  • Recipe Type :

Instructions

  • 1. Preheat oven to 325F spray a 12 cup Bundt pan with cooking spray with flour
  • 2. Add Pecan Oil with sugars beating until creamy. Add eggs one at a time.
  • 3. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined.
  • 4. Stir in toffee chips and pecans.
  • 5. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean.
  • 6. To prevent excess browning, cover cake with foil while baking.
  • 7. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.
  • 8. Directions for Caramel Drizzle
  • 9. In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently.
  • 10. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla.
  • 11. Let cool for 5 minutes before using.
  • 12. NOTE: Make sure you drizzle the caramel while it’s still HOT.
  • 13. When cooled the caramel does somewhat harden.

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  • Average Rating

    (5 / 5)

One Response to Brown Sugar Caramel Pound Cake

  1. Texas Pecan Oil September 22, 2013 at 1:40 pm #

    This recipe comes out very rich and moist and its over the top sugary and sweet, mmmmm!

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Texas Pecan Ranch