
This recipe is for a Brown Sugar Caramel Pound Cake. It is a rich, moist cake that is full of flavor from the combination of brown sugar, toffee chips, and pecans. The cake is made by creaming butter and sugars together, then adding eggs one at a time. The dry ingredients, which include flour, baking powder, and salt, are added alternately with milk to make a batter. The toffee chips and pecans are stirred in, and the batter is baked in a Bundt pan. After the cake has cooled, a caramel drizzle is made by boiling sweetened condensed milk, brown sugar, butter, and vanilla extract together, then drizzled over the cooled cake. The recipe suggest to make sure to drizzle the caramel when it’s still hot as it will somewhat harden when cooled.