Brown Sugar Pound Cake

I had the opportunity to try this recipe tonight when we had some friends come over for dinner. It turned out really well! Keep in mind, this is a very rich desert!

Ingredients:

1.5 C Butter softened

2 C light brown sugar, packed

1 C granulated sugar

5 Large Eggs

3 C  GF Flour
1 tsp. Xanthan Gum

1 tsp. Baking Powder

½ tsp. salt

1 C Whole Milk

1 8 oz bag toffee chips

1 C pecans, chopped

Caramel Drizzle:

1 14 oz can sweetened condensed milk

1 C brown sugar

2 Tbsp. Butter

½ tsp. Vanilla Extract

Directions:

Preheat oven to 325 degrees. Spray a 12-cup Bundt Pan with cooking spray.

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, salt, and baking powder. Add flour mixture to batter alternately with milk. Beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or 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, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.

Directions for Caramel Drizzle:

In a medium saucepan, combine condensed milk and brown sugar. Bring to a boil over medium-high heat, whisking frequently. Reduce Heat, and Simmer for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. Note: Make sure you drizzle the caramel while it’s still HOT.

When Cooled, the caramel does somewhat harden.