Brown Sugar Pound Cake with Caramel Drizzle

By jostaples

Ingredients

• 1 cups butter, softened
• 21/4 cups light brown sugar, packed
• 1 cup granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup shortening
• 1 cup milk
• 1 cup pecans, chopped
• 1 tsp vanilla
• CARAMEL DRIZZLE
• 1/2 cup evaporated milk
• 1 cup brown sugar, packed
• 1 cup white sugar
• 1/2 tablespoons butter
• 1 teaspoon vanilla extract

Details

Adapted from ladybehindthecurtain.com

Preparation

Step 1

Preheat oven to 325 degrees. Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.

Beat the butter until creamy. Add sugars and shortening, beating until fluffy. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla. In a medium bowl, combine 2 1/2 cups of the flour and baking powder. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture.Beat until just combined. Stir 1/2 cup of flour with the chopped pecans, then fold into the batter. Spoon batter into prepared pan. Bake60 to 90 minutes, or until a wood pick inserted near the center of cake comes out clean. TIP: Cover the top with foil to prevent excess browning is necessary. 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.

Drizzle:

In a medium saucepan, combine condensed milk, butter and sugars; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and simmer for 8 minutes, whisking frequently. Remove from heat; stir in vanilla. Cool, then beat until thickened. Add little milk if too thick. Spread on cake.