Brown Sugar Carmel Pound Cake

---

This recipe was given to me by a good friend.12

---

Steps

---

Preheat oven to 325 spray a 12 cup bundt pan with cooking spray with flour.

---

Beat butter until creamy.

---

Add sugars beating until fluffy.

---

Add eggs one at a time.

---

In medium bowl combine flour , baking powder and salt.

---

Add flour mix 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.

---

When cooled the caramel does somewhat harden.

---

Ingredients

---

butter, light brown sugar, granulated sugar, eggs, all-purpose flour, baking powder, salt, whole milk, toffee pieces, pecans, sweetened condensed milk, brown sugar, vanilla extract