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. 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.
