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    You are in: Home / Recipes / Toffee Pound Cake Recipe
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    Toffee Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    3 hrs

    1 hrs

    JamesDean'sGirl's Note:

    This is sooo good with coffee, vanilla, caramel, or butter pecan ice cream if you eat it for dessert. If you eat it for breakfast, toast it and dot with butter--yummy:) *Prep time includes cooling time.*

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Prheat oven to 325*F.
    2. 2
      Grease and flour a 9x5" loaf pan.
    3. 3
      In a large bowl, cream together the butter and both sugars until light and fluffy, using an electric mixer on medium speed.
    4. 4
      Add the eggs, one at a time, blending well after each addition.
    5. 5
      Add the vanilla; blend well.
    6. 6
      Combine the flour, baking powder, and salt; add to the creamed mixture on low speed.
    7. 7
      Beat just until smooth.
    8. 8
      Stir in the toffee bits.
    9. 9
      Sread batter evenly in the prepared pan; bake for 60-70 minutes, or until a toothpick tests done.
    10. 10
      Cool for 10 minutes in the pan on a wire rack; invert, and cool completely.
    11. 11
      Dust with powdered sugar and sprinkle additional toffee bits on top, if desired.

    Ratings & Reviews:

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    Nutritional Facts for Toffee Pound Cake

    Serving Size: 1 (79 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 311.0
     
    Calories from Fat 158
    50%
    Total Fat 17.6 g
    27%
    Saturated Fat 10.4 g
    52%
    Cholesterol 128.8 mg
    42%
    Sodium 254.2 mg
    10%
    Total Carbohydrate 33.4 g
    11%
    Dietary Fiber 0.5 g
    2%
    Sugars 17.4 g
    69%
    Protein 4.9 g
    9%

    The following items or measurements are not included:

    toffee pieces

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