- 1 ½ Cups butter
- 2 Cups light brown sugar
- 1 Cup sugar
- 3 Cups all purpose flour
- 5 Large eggs
- 1 Teaspoon baking powder
- ½ Teaspoon salt
- 1 Cup milk
- 1 8 oz bag toffee chips
- 1 Cup pecan, chopped
Preheat oven to 325 F. Grease and flour a 12 cup bundt pan.
In a medium bowl combine flour, baking powder and salt.
Cream the butter and sugar until fluffy, add eggs one at a time.
Add flour mixture to batter alternating with milk, beat until the batter is just combined. Next stir the toffee pieces and the chopped pecans into the batter, and spoon batter into the prepared pan.
Bake for 85 minutes or until a wooden skewer inserted into the cake comes out clean. Let the cake rest for 10 minutes before turning it out. The cake should be completely cooled before adding the caramel glaze.
The Caramel Glaze:
- 1 Can sweetened condensed milk
- 1 Cup brown sugar
- 2 Tablespoons butter
- ½ Teaspoon vanilla
In a medium saucepan combine condensed milk and brown sugar. Bring to a boil over a medium heat whisking frequently, reduce the heat and simmer for 8 minutes whisking frequently. Remove the pot from heat and whisk in the butter and vanilla. Let the glaze cool for 5 minutes before spooning over the cake.