Christmas Baking Time!! Brown Sugar Caramel pound cake

The Christmas Holiday if finally here!!!

Take the time to really enjoy it. Christmas to me is about love, family, friends, hope, joy, peace, memories, festive decor, and bright lights. But what are the holidays without your favorite cakes, cookies, and holiday drinks??

It's something about those festive sugar cookie cut outs that makes your Christmas complete. The moist slices of sour cream and vanilla pound cakes that melt in your mouth. The homemade fruit cakes that my kids hate. Those Delicious holiday drinks that keeps us smiling. And my all time favorite, a homemade red velvet cake.

During this time of year, I love to bake my traditional recipes. But I love exploring new ones as well. Christmas is all about baking. One of my favorite holiday traditions is bonding as a family while making our favorite recipes. The sounds of laughter and our all time fave Christmas songs fills the air.

Last year my daughter and I found a delicious Brown Sugar Caramel pound cake recipe on pinterest.  My family and I absolutely love it. I'm actually thinking about making one this Christmas to take with me on my road trip to see my love and his family. Today I want to share this treat with you. Hopefully you'll like it enough to add to your list of holiday favorites as well.

Brown Sugar Caramel Pound Cake

Ingredients

• 1 1/2 c

  unsalted butter softened
• 2 c

  light brown sugar, packed
• 1 c

  sugar
• 5

  large eggs
• 3 c

  all purpose flour
• 1 tsp

  baking powder
• 1/2 tsp

  salt
• 1 c

  whole milk
• 1 bag(s)

  8oz bag toffee chips
• 1 c

  pecans, in pieces

CARAMEL DRIZZLE

• 1 can(s)

  sweetened condensed milk
• 1 c

  brown sugar, firmly packed
• 2 Tbsp

  unsalted butter
• 1/2 tsp

  vanilla

Preheat oven to 325 . spray a 12 cup Bundt pan with cooking spray with flour. Then line the pan with wax paper to avoid the toffee pieces from sticking to the bottom of pan.

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time.

In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined

Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.

Directions for Caramel Drizzle

In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently.

Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using.

NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.

NOTE: Fill pan as you would any other cake leaving room for it to rise, you may have some batter left over.

NOTE: The toffee bits tend to sink and may cause the cake to stick to the pan. It has been suggested that you dust the toffee bits with flour.