Toffee Pound Cake
- Ready In:
- 4hrs
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 118.29 ml granulated sugar
- 118.29 ml firmly packed light brown sugar or 118.29 ml dark brown sugar
- 236.59 ml butter, softened
- 5 eggs
- 9.85 ml vanilla extract
- 473.18 ml flour
- 2.46 ml baking powder
- 2.46 ml salt
- 177.44 ml toffee pieces, heath or skor
- powdered sugar, for dusting
- additional toffee pieces, for garnish
directions
- Prheat oven to 325*F.
- Grease and flour a 9x5" loaf pan.
- In a large bowl, cream together the butter and both sugars until light and fluffy, using an electric mixer on medium speed.
- Add the eggs, one at a time, blending well after each addition.
- Add the vanilla; blend well.
- Combine the flour, baking powder, and salt; add to the creamed mixture on low speed.
- Beat just until smooth.
- Stir in the toffee bits.
- Sread batter evenly in the prepared pan; bake for 60-70 minutes, or until a toothpick tests done.
- Cool for 10 minutes in the pan on a wire rack; invert, and cool completely.
- Dust with powdered sugar and sprinkle additional toffee bits on top, if desired.
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RECIPE SUBMITTED BY
JamesDeansGirl
Rockaway, NJ