Toffee Pound Cake

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READY IN: 4hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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