1-1/2 cups butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 – 8 ounce/240g bag of toffee bits
1 cup pecans, chopped
1 recipe CARAMEL DRIZZLE or tin of caramel condensed milk thinned with a little bit of milk or cream.
Preheat oven to 325F/160C degrees.
Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.
Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. 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. 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. NOTE: Don’t freak out if some of the cake sticks. Mine did too. It’s because this cake is so moist. GOOD NEWS! We get to cover all the imperfections with yummy caramel!
Spoon Caramel Drizzle over cooled cake.