Brown Sugar Caramel Bundt Pound Cake

Step 1: Preheat oven to 325 and spray a 12 cup Bundt pan with cooking spray with flour.

FOR THE CAKE

Step 2: Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time.

Step 3: In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans.

Step 4: Spoon batter into pan. Bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Step 5: 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.

FOR THE CARAMEL DRIZZLE

Step 6: 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.

Step 7: Remove from heat; whisk in butter and vanilla.

Step 8: Let cool for 5 minutes before using.

NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden