If you don’t like to bake, this cake will look like a lot of trouble because of the length of the ingredient list. It actually is a very simple cake to make, however, and I think the results are more than worth the time it takes to create!
The one thing you do need to do (and that I just did not have time to do this time) is to let your cake cool almost completely before you remove from pan. You also might like this cake without the sauce. I personally prefer it that way since I really like a good pound cake.
Ingredients For Cake
1-1/2 Cups Butter, Softened
2 Cups Brown Sugar, packed firmly
1 Cup Sugar
3 Cups Flour
1 Teaspoon Baking Powder
½ Teaspoon Salt
1 Cup Milk
8 Ounce Bag Toffee Bits
1 Cup Pecans, chopped (I omitted this time.)
Ingredients For Sauce*
¾ Cup Butter
1½ Cups Light Brown sugar, packed firmly
2 Tablespoons Water
¼ Teaspoon Salt
¾ Cup Evaporated Milk
1 Tablespoon Vanilla
*1/2 this amount is enough for our tastes.
Preheat oven to 325 degrees.
1. Butter and flour very well your tube or Bundt pan.
2. Cream butter and sugars until fluffy. Beat in eggs, one at a time, beating well after each addition.
3. Combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk in between each third. Beat until just combined.
4. Stir in toffee bits and pecans then spoon batter into prepared pan.
5. Bake until a wood pick inserted near the center of cake comes out clean. Begin checking after 90 minutes. You may need to cover the top of the cake with foil near the end of cooking time to prevent excess browning, but I did not do that.
6. Let cake cool in pan for about 15 minutes. Use a knife or spatula and run it around the edges of pan if you are afraid your cake might stick to pan.
7. Remove from pan when cake is cool; this is a big cake, and removing too soon will cause it to fall, which is what happened to me this time. I baked very late at night and wanted to hurry it along so I could go to bed.
When cake is cool, make the sauce.
1. Add butter, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until butter melts.
2. Bring to boil for 3 to 5 minutes (it will bubble a lot!) depending upon thickness desired, stirring occasionally. I usually boil only for 3 minutes, and this will make a very thin sauce when done.
3. Remove from heat and stir in evaporated milk and vanilla.
4. Spoon over cake.