Brown Sugar Caramel Pound Cake


1 cup butter, softened
½ cup butter-flavored shortening
2 cups light brown sugar, packed
1 cup granulated sugar
5 eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour, sifted
1 teaspoon baking powder
½ teaspoon salt
½ cup buttermilk
½ cup heavy whipping cream
1 cup toffee baking bits, plus more for garnish
14 oz can sweetened condensed milk
1 cup light brown sugar, packed
2 tablespoons butter
1 teaspoon vanilla extract
½ cup pecan cookie pieces & toffees bits (optional garnish)


Preheat oven to 325° F.
Generously grease and lightly flour bundt pan. Set aside.
In a large bowl, cream together butter and shortening.
Mix in brown sugar and white sugar.
Add eggs, one at a time, beating well after each egg.
Fold in vanilla extract. Set aside.
In a medium bowl, whisk together flour, baking powder and salt.
Gradually add the dry mixture into the wet mixture while alternating with the buttermilk and heavy cream.
Mix well until combined, being sure to scrape down the sides of the bowl.
Fold in caramel pieces. (May also add a few pecan pieces if desired)
Pour the batter evenly into the prepared bundt pan.
Shake the pan back and forth and up and down to even out the batter and release any air bubbles.
Bake on the center rack for 1 hour and 10 minutes.
Remove from the oven and let the cake rest in the pan for 10 to 15 minutes before removing and placing on a cooling rack to finish cooling.
When the cake is completely cooled, begin making the caramel icing.
In a large saucepan over medium-low heat, combine the sweetened condensed milk and brown sugar.
Continue stirring until bubbles begin to gently break on the surface.
Reduce the heat if necessary, do not let the mixture boil or simmer too quickly to avoid burning.
Continue cooking for about 5 minutes until mixture thickens, stirring constantly.
Remove from heat and stir in butter and vanilla.
Stir vigorously until butter is combined.
The sauce will begin to thicken even more as it cools.
Pour the hot caramel sauce over the cooled cake. (I still have some sauce left. Goes great on ice cream!)
Top the cake with pecan pieces and caramel bits if you like (highly recommended)
Let the cake sit until the frosting starts to set.
Slice and serve, add vanilla ice cream to scoop on top!

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