воскресенье, 6 ноября 2016 г.

Because this Toffee Pecan Caramel Pound Cake is a crowd pleasing cake.

Because this Toffee Pecan Caramel Pound Cake is a crowd pleasing cake.

Because this Toffee Pecan Caramel Pound Cake is a crowd pleasing cake.

This looks amazing! I love the sunflower pan also.

Thank you!

G’day! This looks terrific and wish I could come through the screen and try a slice now!

Cheers! Joanne

I wish you could too! I would love to share it with you ��

That cake pan you used is SO pretty! That cake will be very happy sticking to my hips, too ��

lol – and you will be happy as you put it there ��

Yummy!! I love caramel!!! A couple of questions…Why who!e milk? What about almond milk? Or 1%? Or, if I wanted to add a little rum to the recipe, would I decrease the amount of milk by the amount of rum?

Thank you for sharing!

Hi Brenda, Glad we share the same love for caramel! Whole milk makes the cake more moist and have a finer crumb – overall less dry. Whole milk tends to be the rule of thumb in baking but you can substitute 1% or almond milk but the cake just won’t be quite as moist – I am sure it would still be delicious! Also, if using any milk other than whole milk, just take extra caution that you don’t overmix or the cake will be tough. As far as rum goes, I haven’t tried it, but I think you are right on about reducing the milk by whatever amount of rum you add. Enjoy and thanks for stopping by!

What about buttermilk, whenever my mom wanted to moisten a cookie recipe (oatmeal) she would use buttermilk (or in a pinch she would “sour” some milk with vinegar.

Hi Pati, buttermilk is definitely used in some recipes but I have not tried it in this particular cake recipe so I can’t tell you what else would need to be altered (if anything) to make it come out perfectly. If you try with buttermilk though, please let me know! Sorry I can’t be of more help!

This looks amazing! Thinking about making it for Easter. Should the caramel be added just before serving, or can it stay on the cake for a day or so?

Great question! You can make the caramel in advance but store it in an airtight container separately from the cake. When you are ready to serve, warm the caramel (you can even do this in the microwave) and then spoon over the cake. If you are making the cake a day or two before, you might want to warm individual servings up in the microwave first as well because warm cake and warm caramel equals yum! Thanks for stopping by!

I made this the other night and it was incredible!!! Thank you so much for the recipe!

You are so welcome Jill! Thank you so much for letting me know you loved it! made my day!

I made the cake yesterday and the sauce this morning (twice because I used too mich evap. Milk the first time) and can not wait until lunch to share it with my friends.

So happy you made the cake and for letting me know! What a great dessert to share, everyone will sing your praises :)! Have a beautiful day!

This cake looks wonderful – I will be making it soon. I also have a question about your Mother-In-Laws wonderful toffee. Does she share her secret with anyone? My Mother use to make a wonderful toffee and I did not get the recipe before she passed away at Christmas. I would love to make some for my children and grandchildren.

Thanks Terri! Knowing my zero self control when it comes to her toffee, I have never asked for the recipe. I am almost positive she would give it out though. Let me ask her today and I will email it to you!

I did make this cake yesterday and it is wonderful – my husband asked for a second helping and he doesn’t eat sweets. ha Were you able to get the toffee recipe from your mother-in-law?

So happy you and your husband loved it! I will email the toffee recipe to you right now!

I brought this cake to a party last night and people were going out of their way to find me for the recipe! Absolutely delicious! Thanks for sharing!

Thank you SO MUCH Dawn! You just brought a huge smile to my face – a great way to start my day! So happy you and everyone loved it!

I made this pound cake last night and it is ABSOLUTELY wonderful. I’m making the caramel sauce shortly. I would also love the toffee recipe—that is my husband’s favorite!!!

I am so happy you loved the cake! I just emailed you the toffee recipe. Let me know if you don’t get it, thanks!

I made this for Easter. It was a big hit! I served warm with vanilla bean ice cream. Thanks for the recipe!

I love hearing that the cake was a hit at Easter Carol- thank you so much for letting me know! Serving it with vanilla bean ice cream sounds fabulous!!!

The cake is still cooling, but I have already started eating the caramel sauce! It is so yummy! Thank you so much.

I am so happy you love the caramel – it is one of my favorite parts – and I am excited you are about to love the cake :)! Thank you so much for letting me know!!!

I could not find the caramel recipe that goes along with the cake recipe.

Hi Rosalie, under the Recipe at the bottom of the post where it lists the cake ingredients, it says “1 Recipe Easy Creamy Caramel” in orange. If you click this, then it links you directly the caramel recipe. Hope this helps!

I am waiting for this delish cake to come out of the oven. I made the caramel sauce earlier. The cake is going over the 90 min. I keep adding 10 min. then check it. Thanks so much. The sauce is so gooooood!!!!!

I am so glad you love the sauce – one of my favorite parts! All ovens are different, so thank you for letting me know about the longer time so I can adjust the recipe. Enjoy the cake!!!

We made this cake as gluten free and it was STILL amazing! Killer recipe!!! Next time we are going to have to double the carmel sauce! Couldn’t stop dipping apples in it;)

Thanks Brooke, I am so happy you loved the cake and were able to make it gluten free! And yes, the caramel dip might just be the best part!!!

I’m into cupcakes any ideas on doing this recipe for that?

Thanks for stopping by Darlene! I assume for cupcakes you could make everything the same. As far as baking time I would start at 20 minutes and keep checking them after that. Sorry this is so vague – having never made them into cupcakes before I would have to experiment. Let me know how it goes!

first cake i’m going to ATTEMPT to make and would like to make ALL of it – could you share the toffee recipe PLEASE!!!!!!!!!!!!!!!!! THANK

I am so happy you are going to make the cake – I think you are going to love it! Let me know how it goes! I have just emailed you the toffee recipe – let me know if you don’t get it. Thanks Dan!

OMG!! I made this for Easter and all that was heard at the table were groans of delight! This cake is amazing! Making it again today for family visiting from England and daughter’s birthday. Younger daughter wanted me to make 2 (1 for her boyfriend), but he’ll get leftovers like last time. He said no way is he sharing with friends this time! Haven’t met him yet but you definitely helped me make brownie points!

Your lovely comment was the first thing I saw this morning and has completely made my day already! I am thrilled you and everyone else loved the cake – and let me know! It always makes me happy when others share the same passion about a recipe that I do! And way to go on the brownie points with your daughter’s boyfriend :)!

I want this in my tummy now! Love, love, love caramel! Pinning this to Pinterest!

LOL! Thanks Carole, I am excited for you to get in your tummy soon, i know you will love it!!! Thanks for stopping by!

I am baking this cake right now. My boys keep running into the kitchen to see if it’s done yet! Smells wonderful! It may not make tomorrow’s Mother’s Day brunch!! I would also love a great toffee recipe if you would be so kind. Thanks!

I am excited you are baking the cake – you are brave to make it the day before because I know I wouldn’t have the will power! �� I am emailing you the toffee recipe right now, please let me know if you don’t get it. Have a very Happy Mother’s Day!

I just made this cake. But I didn’t have a bundt cake pan, so I experimented with a cupcake pan and loaf pans. My cupcake/muffins didn’t turn out the way I had hoped, but was still edible (haha). The loaf turned out great! And the caramel sauce wonderful! I plan on giving the loaves with little jars of sauce as gifts to some friends for Mother’s Day. Can’t wait to share with them! I know they will enjoy it as much as I did! Thanks for sharing this recipe for me to find! ��

hi: I live in chile, so grettings from this side of the world!!. I simple love caramel, and happend to have some pecans in store, wandering what to do with them, NOW I KNOW.. hehehe… pecans are kind of hard to find here, or a bit expensives, but tomorrow is going to be mother’s day, and I’ll going to make this bund for my mom. I’ll let you know how this work.

thanks for sharing the recipes.

Thank you for visiting all the way from Chile! Greetings to you from this side of the world :)! I am so happy you found my site just in time for Mother’s Day and to use your pecans. That is so super sweet of you to make this for your mom – she will forever be in your debt �� Yes, please let me know how it turns out. Thanks again for visiting Essu!

hi jen, thanks for answer me, the story goes like this: I woke up about 7 am just to make the cake, and then realized that i forgot to buy the brown sugar…. so I did a few changes, I used 2 cups white sugar and half cup of honey. and instead of 1 1/2 cups of butter I used 250grs of non salted butter and 1 cup of apple puree. so… with all the changes the cake was pretty blonde, but the taste and the smell…OH MY LORD!!, ah, and something very odd happended, I was making the caramel sauce, that happens to be one of the favs in my house, (meaning is not the first time doing it) and instead of melted the sugar crystalized!!… and then there was no way to melted. I’m still wondering what happend (picture me scratching the top of my head) so…(again) I made a buttercream, as in a cupcake, and save the morning… by 9 am I was serving my mom a very suculent breakfast in bed, and she was delight with the cake. my boyfriend cake to lunch with us and between the 2 of them ate almost the whole cake.

THANK YOU JEN!!! a big, fat, warm hug for you and you great heart!

(I made a roll up lasagna for lunch, but that is a whole diferent adventure)

I love the way you write Essu! Even though you are half way across the world and we have never met, I feel like we would be great friends – or at least I would want to be your friend �� That is so odd about the sugar crystallizing but it sounds like maybe a blessing in disguise with your solution of delicious buttercream (don’t you just love the way the word “buttercream” sounds?!) I am also SO impressed you were able to adapt the cake with your changes and so happy that it turned out delicious! Your mom is one lucky lady! (and your boyfriend, and whoever else you serve food to/knows you �� A big fat, warm hug right back to you!!!

HI jen: thanks for your kind words, I’ll be more than honored if you consider me as a friend, and also I love the way you write too, we can become penpals, (I think that’s the word???) hehehehe,

anyway, just for you to read and laught a bit, I started a few month ago a small business selling vegetables as beans, chickpeas, quinoa, eggs, that kind of stuff. and I had a recuest for and specific tipe of beans, today I did my way to the principal markets (that are, by the way in opposites sides of the town, in subway!) looking for the cheapest price to buy, and then re-sell… by 3 pm couldn’t find nothing convinient, so I decided to spoil myself a bit to luch, and made my way to and asian store for some tasty korean food…. ending eating sushi, hehehhe. on the way out, by the side of the cashier was this irresistible sale on CANDIES!! multiple colors, irresistible price, buy a bag for 1,30 (dolars) with almost 30 candies in all the shapes and colors.

back on the subway, crawing for something sweet, take one little, red and golden, with a tiny golden lace piece of heaven (in my dreams)…. just to taste the most awful, earthy, unpleasant, disgusting candy that I ever try… I swear I’m afraid to try another… would you like some for your enemies????

love from chile!!!

Hi Jen! Thanks so much for sharing. I’m baking this cake for my mother’s birthday. Also, I would love to have your toffee recipe as well:) Thank you!

What a great idea for a birthday cake! I will email you the toffee recipe right now, let me know if you don’t get it. Thanks for stopping by!

I made this cake last night. One of the best I ever made. Delicious! I followed this recipe to a T. Double check my ingredients, however the batter was a lot and was too much for my Wilton buntd pan. A large buntd pan. I ended up with 2 cakes. Did I do something wrong? And did anyone else encounter this. I still had too fabulous cakes. But it was more like 20 serving than 10.

Really curious?????http://careersourcecentralflorida.com/job-seeker/job-seeker-services

Hi Tia, I am so happy you loved the cake – or should I say 2 cakes �� I am not sure what happened with your cake, especially if it still tasted great. Have you measured your bundt pan? My only thought is that if it is a 9/10 inches bundt pan, possibly it it isn’t as deep?

My buntd pan is a Wilton and its large. I had enough batter to fill another Nordic original buntd pan.

Would love to have your mother’s toffee recipe, please.

I have just emailed it to you Jean. Please let me know if you don’t get it. Thanks!

Can’t wait to try the cake. Thanks for sharing! Can i also have the toffee recipe?

I had no idea how popular the toffee recipe would be! �� I will email it to you right now, please let me know if you don’t get it.

Could I please get in on this toffee recipe email too? Thanks in advance!

Hi Amy! I have posted the toffee here: http://www.carlsbadcravings.com/easy-homemade-cinnamon-chocolate-toffee-recipe/ Enjoy!

Hi, This recipe looks mouth watering! I will be making it for my husband’s birthday in a couple of days. I would love to have the recipe of the toffee too. Thanks for sharing!

Thank you Sandy! This will make a great birthday cake! I have just emailed you the toffee recipe. Please let me know if you don’t get it. Thanks!

Your cake looks superb. I very badly want to bake it, but I’m unsure of the cup measurements used. Do you use US or UK cup measures? The UK cups are 250 ml, & I believe the US cup sizes differ slightly. I live in SA and we use the UK cups when baking.

Thank you for visiting my site Cornelia! I use US cup measurements. Hope this helps! Enjoy the cake!

This looks delicious!! I haven’t tried it yet, but this one’s next. Could I get you mother-in-laws toffee recipe?

Thank you

Thanks Anna! Emailing you right now…

Hello! I am SO excited to try this cake! I bought a bundt pan and I’m going to make this with gluten free flour. One question, did you use your mother in law’s toffee for the toffee bits called for in the recipe? Is that possible to use homemade toffee here?

Where would I find toffee bits?

And if you’re willing to share, I would love the recipe for your mother in law’s toffee!

My husband and kids LOVE caramel, I know they are going to flip for this. Thank you so much!

I found you through pinterest and I’ll be following! I love your writing style! ��

Hi Kathryn! I am excited FOR YOU to make this cake �� For the toffee bits, I used Hershey’s Heath’s Bit’s ‘O Brickle Toffee Bits (link here) which you can find at any grocery store. I have never tried homemade toffee in this cake, but I don’t see why it wouldn’t work! It would add some chocolate which can never be a bad thing �� But having not tried it, I can’t guarantee anything �� I do have to let you know that my mother-in-law did try this with gluten free flour and she said the consistency did not come out the same. I don’t know if it depends on the flour you use though, so hopefully it will be delicious for you! I am so happy you found me on pinterest and I’m excited to share so many more recipes with you! I’ll email you the toffee recipe right now. Thanks Kathryn!

Gonna have to ask for the toffee recipe also, would not want o feel left out. I will definitely bake this beauty soon.

LOL! I had no idea the toffee would be this popular! I am emailing it to you right now ��

I will be making this cake for my husband for Fathers day and had a thought HMM it would be good if I also could have the toffee recipe just in case I can not find it in the store. I first seen this on FB and saved it but when I went back to right it down it was gone. I goggled toffee cake and came across your link and this one is much easier then what I first read wil be added your link to my favorite.

Hi Marla, I am happy you found my recipe that is easier than what you had seen before! You are going to love this cake for Father’s Day! I have emailed you the recipe of the toffee, but you should be able to find the toffee bits – they are next to the chocolate chips in any grocery store. You might just have to make the toffee to eat by itself :)!

I made this cake but used a 9 x 13 cake dish as I didn’t have a big enough bundt pan. The cake fell in the middle.

It tastes ok. Wondering if you could use carmel bits melted in micro wave oven with 2 tablespoons of cream.

I used this as a carmel sauce in the paste. I wonder if a carmel frosting would work .

Hi Pearl, A 9×13 pan would change how the pound cake cooks, so I am sorry yours fell in the middle. I can assure you it cooks perfectly in a bundt cake pan �� As far as the caramel, it would definitely work to melt the caramel bits with the cream. If you are cooking this in a 9×13 again then I think a caramel frosting would be great! If you are cooking it in a bundt pan – then I would stick with the sauce. Good luck!

Thank you for this mouth watering dessert recipe! It has everything in it that I just LOVE! I can’t wait to try it! I’m going to ask for the toffee recipe too, if you are willing to send it one more time. Love your blog! Thanks so much!

Hi Karen! Thanks so much for visiting my blog! I am emailing you the toffee recipe right now. Please let me know if you don’t get it. Thanks!

Hi there! A friend just sent me this pin and asked me to make it for her and I can’t wait! I love to bake, especially bundt cakes!! Here is a link to my most “famous” one I wrote about on a blog I write for. It’s my sweet Mama’s Hot Lemon Cake. http://www.encoreeventsrentals.com/blog/index.php/mamas-hot-lemon-cake/

My question is, why wait 10 min for cake to cool in pan before turning it out? Just curious? I always thought turning it out immediately ensured a crisp and non soggy crust. But I’ve never experimented. So I was just curious.

Also, I would really love that toffee recipe! Looks like you should do a future blog post on it. ��

Thanks again for sharing. I’ll let you know when I make it. You should try the lemon cake too!!! Life changer! ��


Hi Toni! You are the best friend ever to make your friends food! Can I be your friend – especially if you make me your Mama’s Hot Lemon Cake?! I am drooling over it – it looks AMAZING! I would love to do a blog post and credit your site with the recipe – would that work for you???

As far as your question, letting the cake cool 10 minutes allows it to become firm enough to remove from the pan without breaking apart. If you try to remove it too soon, it can crumble or get stuck BUT cooling too long in the pan will cause the cake to be damp and stick to the pan – so 10 minutes seems to be perfect!

I will email you the toffee recipe right now. And you are right – I need a post on that toffee ASAP! ��

How exciting! I’d love for you to feature Mama’s Hot Lemon Cake on your site! Can’t wait!

And I will try the wait 10 minute rule. I usually only wait 1 or 2. But I could see how maybe 10 is better. ��

Yay for a new blog to follow!

Hi, I followed the recipe to a tee using a nonstick Bundy pan and generously spaying with cooking spray and my cake broke in half! Any suggestions?

Hi Angela, I am sorry your cake broke in half! You want to make sure the cake is not overbaked and cool it on a wire rack for just 10 minutes (you want to cool it but not TOO long – I know, tricky balance!). In the future, you can try using non-stick sprays with flour included – like Pam for Baking w/flour, Crisco w/flour, Baker’s Joy. Or grease the pan all around and then dust with flour. Hope this helps!

I am making this for my nieces birthday & would really love to have your mother’s toffee recipe, please. ��

Thanks Leanne! I hope you all enjoy the cake! I will email you the recipe. Please let me know if you don’t receive it. Thanks!

Just found this site and plan to make the pound cake soon. A hint to the person whose sugar would not melt–if it is not pure cane sugar (some sugar is made from sugar beets) it will not caramelize. Some store brands of sugar may be made from beets so be sure the container says “pure cane sugar” if you plan to make caramel.

Cake looks good will try it soon. I was thinking about adding a teaspoon of vanilla extract. Do you think this would alter the taste much?

Hi Jackie, thanks for visiting! I would start with just 1/2 teaspoon vanilla because the caramel already has vanilla in it. I think it will taste great!

This cake is amazing. Very decandant and will disappear very quickly. Your caramel sauce is awesome its the one recipe ive tried that turns out perfect everytime. I make it often for ice cream and dipping my apples in. Thanks for an amazing recipe.

So happy you loved it Ashley, that makes me happy! And I’m so happy you love the caramel too. It almost steals the show and has a way of making absolutely everything delicious – and disappear very quickly :)! Have a wonderful weekend!

Hi Jen! Baked using a 10 cup Nordic Jubilee Bundt (for a friends family reunion) so all the pockets will hold the caramel sauce. It is gorgeous! Also was able to bake 1 small and 2 mini bundts. That way I was able to have one. All I can say is AMAZING! The sunflower cake pan you used, did the cake bake OK in it and bake all the way through? I have one and would like to try it next time if it will work. Thanks so much for the FANTASTIC recipe! Oh and I’d love the toffee recipe also. . .

Hi Sandy, I am so sorry for my delay as I have been recovering from pneumonia and finally able to start to catch up! I love that you used a Nordic Jubilee Bundt so the pockets would hold the caramel – I bet that looked beautiful AND delicious! And you are brilliant to make a small bundt for yourself �� As far as my sunflower pan goes – it does not bake quite as well as a normal bundt cake pan because you have to increase the baking time about 15 minutes (at least in my pan) in order for the center to cook and in doing so, the outside can get overdone. But if you make sure to cover the cake with foil at 75 minutes or so and proceed to bake, then it should come out fine. Good luck and thanks again for letting me know you loved it! I’ll email you the toffee recipe right now ��

This looks so beautiful and delicious! Great job!

Thank you so much Kathleen! Can’t wait for you to try it!

Cake sounds great and looks wonderful…..Will try it soon ….. Could you send me the toffee recipe. send more good recipes….

Hi Carolyn, just sent you the toffee recipe ��

Oh my this looks decadent! Thanks for sharing with Foodie Friends Friday!

Thanks Michelle! and thanks so much for hosting!

what a stunner of a cake. And how fab is caramel?! PS – visiting from the link up ��

Sorry for the delay as I’ve been out of town. Yes, caramel is the best thing ever and on this cake, its particularly tasty! Thank you so much for connecting, on my way to your site ��

WOW. This sounds amazing. I will be trying this tomorrow. Can you please also send me your mother in law’s toffee receipe?

Hi Yvonne, Sorry for the delay as I’ve been out of town. I hope you enjoyed the cake! Emailing you the toffee right now ��

I made your Toffee Pecan Caramel Pound Cake tonight and it was great. My only problem was the top of the cake stuck to the bundt cake pan. I sprayed it liberally with PAM. I think the toffee bits makes it a bit sticky. Do you have any suggestions?

Hi Jo, I suggest using pam with flour in it that way it will never stick. I have never had a problem with my cake sticking when I’ve used the pam with flour, I will add this tip to the recipe. Thanks and sorry your cake stuck!

It’s an amazing cake and my mouth is watering just looking at the photos!

I’d love to try it and would appreciate your sending my your mother in law’s toffee recipe


Thanks Winnie! Just emailed you the recipe ��

I can’t figure out what I did wrong. I followed the recipe to the letter and used a 12 cup bundt pan. After about 20 minutes I checked the cake and half of it was in the bottom of my oven. I put a pan under it and continued cooking it, it came out as crumbles and chunks of cake, the chunks were too delicious to throw away so we ate it on top of ice cream. Has anyone else had this problem?

Oh Polly, I am SO sorry your cake didn’t turn out! There is nothing like being excited for a recipe and then it not turning out how you hoped. The only thing I can think of is possibly overbeating the eggs. You want to beat them just until the yellow disappears. Overbeating can cause the batter to overflow. I am going to add that tip to the recipe so no one else has that problem. I hope you are able to try it again and have more than just delicious chunks!

Love this cake. All anyone is talking about. Hate to sound like a broken record, but would also love the toffe recioe. Thanks for sharing

LOL, its a great thing for everyone to be talking about! I’ll send you the toffee right now ��

I can’t wait to make this! I also would like the toffee recipe for holiday treat making!

Thanks so much Katie! Emailing you the toffee recipe right now ��

I am proud to say that I found enough willpower to step away from my spoon and the caramel sauce long enough to just say – OMG!!! Absolutely fool proof and decadent!!! Except now I will foolishly eat more decadence than I should! Have not cut into the cake yet – bringing it into work for a co-workers birthday – but everything baked up as directed – so I am anticipating my willpower will soon be taking a hike!

LOL! I am so impressed with your will power Lori! Thank you so much for letting me know how much you loved the caramel sauce! It is definitely a keeper – I have to force myself to make other desserts that aren’t smothered in that caramel. Happy the cake turned out as well. I am sure you are everyone’s favorite at the office!

This cake will be a big hit with my family. Wish I had found you sooner! Never fear, I will be a frequent guest to your website from now on.Many,many thanks for sharing.

Welcome to my site Sheree! I am so happy the cake was a hit and I am excited for you to try some of my other recipes – I hope you love them! Happy New Year!

Jen,I would love to have the homemade Toffee recipe,please.

Hi Dixie! Since posting this cake, I have now posted my mother in-law’s toffee here: http://www.carlsbadcravings.com/easy-homemade-cinnamon-chocolate-toffee-recipe/ The only change is I added chocolate chips to the bottom layer and pecans to the top. Enjoy!

I am a pretty decent cook, but I don’t bake. So my question is: Do I have to sift the flour first before adding it to the butter mixture, or just dump a level scoop straight from my flour container into the mixer? I make a 1-2-3-4 pound cake that requires sifting, so if this one doesn’t, I love it already. Thanks!

Hi Megan! No sifting required! Enjoy :)!

I’m going to sound like a broken record here but this was absolutely wonderful when I made it for dinner at my in-laws! I was curious though, the hubby just bought me some mini Bundt pans and I would love to make mini versions of your recipe! How should I adjust the baking times for the smaller versions? Thank you so much for sharing the recipe!

Hi Elisa, what a perfect cake to impress the in-laws �� So happy everyone loved it! As far as mini Bundt cake baking times, I have not done this myself, but what I researched was as follows from about.com: “Only fill the pans 2/3 full. Baking and cooling times vary according to batter density. I’ve seen recipes for the 12-cup pans to bake anywhere from 35 minutes to an hour. Bundt-lette Pans bake from 15 to 35 minutes. Bundt muffin pans 12-20 minutes.” I am not sure which of the above pans you have so I included all the cook times. Hope this helps!

Tried a version of this recipe (no caramel for me) and loved it so much I put it on the blog I just started!

Thanks for the delicious inspiration!

You are most welcome Holly! It is definitely a favorite of mine so I am so happy you loved it! Congratulations on starting your own blog – it is a fun adventure! I wish you the very best!

So excited to make this cake! Do you think it would freeze well?

Hi Faye! Yes it freezes beautifully! my mom does it all the time �� Enjoy!

WOW, this cake was such a hit. It’s difficult to not eat the crumbs that remain!

Really enjoy your site. Found it on Pinterest, then recognized the lagoon in your ‘ABOUT’ right away. I’m San Diegan, SUP’er, foodie with CKD stage 1 (daughter and I), so I’m happy to have found you. And this cake recipe.

Be well.

Hi Sam, fellow San Diegan! I can’t believe how much we have in common! – sorry about having the CKD in common though �� I will pray for you and your daughters good health! Thank you so much for taking the time to comment and share your love for the cake! It always makes me happy when others share my same enthusiasm �� I hope you find more recipes to love hear and maybe we will pass each other on the lagoon sometime ��

Very delicious, both the cake and caramel! I’m just wondering what’s the best way to store leftovers?

So happy you enjoyed them! I would recommend storing the cake in a large freezer bag (cut to fit if necessary) at room temperature for up to a week (if it lasts that long �� ). If you are storing longer, than you can freeze the cake in a freezer bag and when ready to defrost, defrost on the counter but remove the cake from the bag (my mom does this freezer method all the time). The caramel will store for weeks in the refrigerator in an airtight container (because sugar is a preservative). when ready to use, warm in the microwave or stove top. Hope this helps!

Hi Jen

Can’t have nuts, is there anything I can replace the nuts with or do I just add more toffe bits.

Hi Jackie, you can leave the nuts out because they aren’t ground so it shouldn’t affect the consistency. Enjoy!

I can’t wait to try this cake. All the positive comments encourage me even more. However, I don’t own a bunt pan, are there any alternatives? Also, I love the sunflower pan. Do you have any ideas as to where to order this pan online? Or at least the name of the manufacturer? Thanks

Hi Amy! The pan is Nordic Ware Platinum Cast Aluminum Sunflower Pan and here is a link: http://www.amazon.com/dp/B00008UA44/?tag=whois03-20 I have not personally baked this in any pan other than a bundt cake pan so please keep checking the cake for doneness and adding 10 minutes as needed, but I would suggest 35+ minutes. Good luck!!

Thank you for this recipe! This cake was so good. I shared with my neighbor, so I wouldn’t eat all of it. I will be making this for Thanksgiving and Christmas. It came out perfect. I can taste it now.

YAY! I am so happy it is Thanksgiving and Christmas worthy! and I can totally relate about sharing so you don’t eat the whole thing! I do that often at my house! �� Thanks Tasha!

All your recipes sound divine thanks for sharing

You are so sweet, thank you Lesley! I hope you have fun trying them and find some new favorites!

Do you know how I would adjust the baking time for a 10 cup bundt pan?

Hi Jamie, sorry I have never made this in that size of pan. Best of luck!

I am so excited to share with you this Toffee Pecan Caramel Pound Cake! that I promised was forthcoming and would be absolutely perfect for Easter when I shared my Easy Creamy Caramel Sauce (which also is used in my Layered Caramel Pecan Toffee Ice Cream Cookie Crumble Cake!)

I love toffee almost as much as I love caramel. Every year my mother-in-law gifts us with homemade toffee at Christmas time. It is my most favorite food/dessert combined that I eat all holiday season. She gives all of us a bag of toffee as we depart her home. It doesn’t last the car ride. (New! get the recipe here)

So naturally, I adore this moist cake bursting with sweet toffee bits, crunchy pecans and rich creamy caramel in every bite.

The very first time I made this cake, I didn’t have a bundt cake pan, so I adjusted the cooking time and the result was an overcooked cake. Even so, I brought the entire cake to a baby shower and and left with an empty plate and a long list of people to email the recipe to.

Because this Toffee Pecan Caramel Pound Cake is a crowd pleasing cake.

A toffee lover pleasing cake.

A caramel lover pleasing cake.

A pecan lover pleasing cake.

And simply a dessert lover pleasing cake.

In short, everyone loves this cake! making it perfect for large gatherings (like Easter!).

Or better yet, small gatherings. Because you get to eat more cake. And believe me, you will want to eat more cake.

When I first made this cake, I already thought it was nearly perfect, but needed a different caramel sauce. After experimenting with several caramel recipes for this cake, I discovered my Easy Creamy Caramel Sauce Recipe.

Now, they are both perfect.

It won’t last the car ride home.

Recipe Source: Caramel Cake adapted from The Taste of the South’s Southern Cakes Magazine via Lady Behind the Curtain.

Never miss a Carlsbad Cravings Creation:

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Original article and pictures take http://www.carlsbadcravings.com/toffee-pecan-caramel-pound-cake/ site

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