Sybil Hood's Recipe

Caramel Pound Cake

Category: Recipes

One and one-half cups butter softened
Five eggs
Two cups brown sugar
Three cups all-purpose flour
One cup sugar
One teaspoon baking powder
One-half teaspoon salt
One cup milk
One cup Pecans
One (8oz)bag toffee chips
One teaspoon vanilla
One jar caramel topping

Preheat oven to 325 spray a bundt pan w/pam & dust w/flour, Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder & salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee & pecans. Spoon batter into pan and bake 1-1/2 hrs/until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking. Let cake cool in pan for 10 minutes. Remove from pan, cool on a wire rack. Drizzle Caramel cake