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!!!).
Ingredients:
3/4 cup softened butter
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
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)
Preheat oven to 325 degrees. Spray a 8x8 loaf pan with nonstick baking spray with flour. Set aside.
Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in pecans. Spoon batter into prepared pan. Bake until a wood pick inserted near the center of cake comes out clean (mine was ready in 70 minutes). TIP: Cover the top with foil to prevent excess browning is necessary. 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.
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.
