HOMEGROWN AND DOWN-HOME, OOH YEAH, THAT’S THE ONE!
Sorry not sorry for singing some Van Halen there. Best band EVER. Ok, maybe Zeppelin wins that one but if you’ve never seen Eddie Van Halen shred it on the guitar you just don’t know what you’ve been missing out on your whole life. Anyway, make sure that you cover the entire surface area of your non-stick bundt pan with cooking spray that has flour in it. The original poster emphasizes this point in the instructions AND in her notes. It is THAT important. You do NOT want this thing sticking in the pan. If you don’t have spray with flour in it then grease the heck out of your pan and flour it up.
The rest of this is as basic as it gets. Beat your butter until it’s creamy and then add the sugars until it’s fluffy. Eggs go one at a time. In another bowl, the dry stuff gets mixed together and then it is slowly incorporated into the wet stuff along with the milk. Alternate slowly with the milk as you do this. Don’t over-combine it. You want it just mixed through gently. Then in go the toffee bits and pecans, and then the whole thing gets poured into the pan. If you’re serving this to a crowd, it might be best to check and make sure no one has any nut allergies, or label it carefully if you’re not sure. You can always leave out the pecans if need be.
I found this classical recipe on the Carlsbad Cravings blog. Click the link below to see the blog and full recipe for this Toffee Pecan Caramel Pound Cake.
CLICK HERE FOR RECIPE
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