This recipe was originally featured The Taste of The South's Southern Cakes Magazine, and I found it at Lady Behind the Curtain. I am giving the recipe here, since I made a few modifications. The original recipe is made in a 12-cup Bundt pan, but I knew that my little family would never finish a cake that large; and that means that I would feel OBLIGATED to eat it all, since I hate to waste. And we all know that eating an entire huge pound cake alone is no bueno for the waistline.
I cut the recipe in half and baked it in a loaf pan; I also left out the toffee bits that were called for because my hubs does not like toffee (I know...so, so weird!!!).
3/4 cup softened butter
1 cup brown sugar
1/2 cup granulated sugar
1 1/2 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup whole milk
1/2 cup chopped pecans
1 recipe Caramel Drizzle (find the recipe here)
Even though I cut the recipe in half, I still made an entire batch of the Caramel Drizzle. :) Look. You can never, never have too much caramel....I used a little over half on the cake, and set the rest aside to use as ice cream topping. Yum, yum, yum.