Sheryl's Brown Sugar Pound Cake

I discovered another wonderful recipe and after trying it out on DH and the sale barn crowd, it has been declared a hit and worthy of sharing and that sale barn crew is a tough crowd! I even had one cattle buyer complain that he heard how wonderful it was and that the others were supposed to save him a piece, but they did not. So another Brown Sugar Pound Cake must be baked. After all, I need to keep on their good side!

I found this on Pinterest and made it that very day. The recipe comes from Sheryl at  Lady Behind the Curtain and she was sweet to give me permission to share it with y'all.

I did not make the Caramel Drizzle because at the sale barn everyone slices off a piece and walks around with it on a paper towel and I though the drizzle would be too messy, but it was so cotton pickin' good without it. I also baked it longer. Its a very moist cake and I baked mine for 1 hour 45 minutes. Sheryl says to not worry if it sticks and mine did just a little bit, but not much. This one made it to my forever favorite recipe book. Thanks so much for sharing it Sheryl!

Brown Sugar Pound Cake

Ingredients

• 1-1/2 cups butter, softened
• 2 cups light brown sugar, packed
• 1 cup granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 – 8 ounce bag toffee bits
• 1 cup pecans, chopped
• 1 recipe Caramel Drizzle

Instructions

1. Preheat oven to 325 degrees.
2. Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.
3. Beat butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternating with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans.
4. Spoon batter into prepared pan.
5. Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes.
6. Cover top of cake with foil to prevent excess browning if necessary. (I did do this)
7. Let cake cool in pan for 30 minutes.
8. Remove from pan, and let cool completely on a wire rack. NOTE: Don’t freak out if some of the cake sticks. Mine did too. It’s because this cake is so moist. GOOD NEWS! We get to cover all the imperfections with yummy caramel!
9. Spoon Caramel Drizzle over cooled cake.

Caramel Drizzle

Ingredients

• 1 - 14 ounce can sweetened condensed milk
• 1 C light brown sugar, packed
• 2 tablespoons butter
• 1/2 teaspoon vanilla extract

Instructions

1. In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking constantly.
2. Reduce heat, and simmer for 5 minutes, whisking constantly.
3. Remove from heat; whisk in butter and vanilla.
4. NOTE: Make sure you drizzle the caramel while it's still HOT. When cooled the caramel does somewhat harden.

Notes:This recipe is from The Taste of the South’s Southern Cakes Magazine.

Let the Christmas baking begin!