{"id":22102,"date":"2018-02-06T05:00:32","date_gmt":"2018-02-06T12:00:32","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=22102"},"modified":"2019-10-18T10:48:14","modified_gmt":"2019-10-18T17:48:14","slug":"brown-sugar-heath-pound-cake","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=22102","title":{"rendered":"Brown Sugar Heath Pound Cake"},"content":{"rendered":"

Full of toffee bits and pecans.<\/strong><\/span><\/p>\n

Even though I’m not eating many desserts these days, I couldn’t pass up a taste of this cake.<\/p>\n

Are you one those people that just wants a “taste” or “one bite” of dessert. That’s me. I have to admit that if it is chocolate then I have a hard time not finishing it, but if it someone else’s desserts (and I hate eating off of someone else’s plate) then it’s easy to say one bite is enough.<\/p>\n

Posting dessert recipes on my blog usually fall into one of these categories — cakes, pies, tarts, DESSERTS, and cookies. To me, dessert is anything that isn’t a cake, pie, tart or cookie like something smooth and gooey or something like my Orange Tian <\/a>which is a sable cookie put into a small tart pan then topped with blood orange and navel orange segments (beautiful) a whipped cream mixture and homemade marmalade. It was one of the prettiest desserts I have ever made and I need to make that again because when I made it the first time I didn’t eat even one bite. Everyone loved it and husband gave it two thumbs up; so I need to make it again because I’m never passing up “just one bite” of anything I make again — diet or no diet.<\/p>\n

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The Brown Sugar Heath Pound Cake, to me, falls into “cake” of course but more like a coffee cake or a cake to go with a cup of coffee, tea, or take to brunch cake. This cake made it to my craft circle “kick off” potluck to start the new year (Did I tell you that we raised $352,000 last year from all the crafts we make from January-November?). I still had about 1\/3 cake left over at the end of the luncheon because with about 70-80 ladies bringing their favorite dishes, there was just too much to choose from. When the leftover cake got home, it was cut into thin slices, wrapped individually and put in freezer for hub to have for snacks when he’s searching the pantry frantically for something sweet. He’s given up is daily Snickers bar after golf and he no longer has a stash of Oreos in the freezer; instead he eats a lot of graham crackers and now at least for a few snacks he has this bundt cake full of toffee bits and nuts.<\/p>\n

BLAST FROM THE PAST:<\/strong> <\/span>Here the Orange Tian<\/a> dessert that is top of my list for beautiful and delicious desserts.<\/p>\n

\"IMG_8854\"<\/p>\n

Very important step is to grease (with shortening) and flour the bundt pan. Make sure you have no uncoated parts. It’s probably going to stick a little anyway. The author of the recipe said to spray and then flour — I have never done that.<\/p>\n

\"IMG_8852\"<\/p>\n

All the ingredients for this yummy pound cake.<\/p>\n

\"IMG_8856\"<\/p>\n

Cream butter and then add both sugars.<\/p>\n

\"IMG_8861\"<\/p>\n

Add in the pecans and the toffee bits.<\/p>\n

\"IMG_8862\"<\/p>\n

Isn’t that beautiful. Now be careful taking it out of the pan.<\/p>\n

\"IMG_8866\"<\/p>\n

The caramel sauce is pretty quick to make.<\/p>\n

\"IMG_8864\"<\/p>\n

See how mine tore up a little on the other side. No fear, the glaze will cover it up.<\/p>\n

\"IMG_8871\"<\/p>\n

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Brown Sugar Heath Pound Cake<\/div>\t
2018-01-22 05:41:29<\/div>\t\t\t
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Save Recipe<\/a><\/div>\t\t
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Ingredients<\/div>\t\t\t
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  1. 1-1\/2 c. butter, softened<\/li>\t\t\t\t
  2. 2 c. light brown sugar, packed<\/li>\t\t\t\t
  3. 1 c. granulated sugar<\/li>\t\t\t\t
  4. 5 large eggs<\/li>\t\t\t\t
  5. 3 c. all-purpose flour<\/li>\t\t\t\t
  6. 1 tsp. baking powder<\/li>\t\t\t\t
  7. 1\/2\ttsp. salt<\/li>\t\t\t\t
  8. 1 c. whole milk<\/li>\t\t\t\t
  9. 1 - 8 oz. bag of toffee bits<\/li>\t\t\t\t
  10. 1 c. pecans, chopped<\/li>\t\t\t\t
  11. 1 recipe Caramel Drizzle<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Drizzle<\/div>\t\t\t
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    1. 14 oz. can sweetened condensed milk<\/li>\t\t\t\t
    2. 1 c. light brown sugar, packed<\/li>\t\t\t\t
    3. 2 Tbsp. butter<\/li>\t\t\t\t
    4. 1\/2 tsp. vanilla extract<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Instructions<\/div>\t\t\t
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      1. Preheat oven to 325 degrees. Spray a 12 CUP Bundt pan with nonstick baking spray with flour. Set aside.<\/li>\t\t\t\t
      2. Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition.<\/li>\t\t\t\t
      3. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined.<\/li>\t\t\t\t
      4. Stir in toffee bits and pecans. Spoon batter into prepared pan. Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes. Cover top of cake with foil to prevent excess browning if necessary. Let cake cool in pan for 30 minutes. Remove from pan, and let cool completely on a wire rack.<\/li>\t\t\t\t
      5. NOTE: Don\u2019t freak out if some of the cake sticks. Mine did too. It\u2019s because this cake is so moist. GOOD NEWS! We get to cover all the imperfections with yummy caramel! Spoon Caramel Drizzle over cooled cake.<\/li>\t\t\t\t
      6. For drizzle: In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking constantly.<\/li>\t\t\t\t
      7. Reduce heat, and SIMMER for 5 minutes, whisking constantly.<\/li>\t\t\t\t
      8. Remove from heat; whisk in butter and vanilla.<\/li>\t\t\t\t
      9. NOTE: Make sure you drizzle the caramel while it's still HOT. When cooled the caramel does somewhat harden.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
        By Lady Behind the Curtain<\/div>
        Rosemary and the Goat https:\/\/rosemaryandthegoat.com\/<\/div>\t\t<\/div>\n\t<\/div>\n
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