Caramel Pound Cake with Salted Toffee Glaze

Some of you may recall from earlier blog posts, that Bundt cakes are my nemesis. I have made many a Bundt cake, all with disastrous results. Finally, in desperation, I washed up my cathedral style Bundt pan for the last time, and slipped it into the donation box. I should have let it go at that, but the fact that I couldn't make a good Bundt cake continued to haunt me. So, I treated myself to a new pan -- this one -- and took the advice of a lot of you who told me to try using Baker’s Joy. As you can see from these pictures, my luck has most definitely changed! The new Bundt pan, with simpler, more traditional lines, coupled with the Baker’s Joy, was 100% successful. Thank you all very much.

Last Sunday I went to dad's house for a visit. I am so tired these days from getting up early to greet the contractor that I'm literally stumbling with fatigue. As you know, I like to take at least one meal to dad with me when I go -- often two -- but I was just too tired to make anything other than a cake. Dad tends to like pound cake because, like me, he thinks it works equally well at breakfast as it does for dessert. This cake does particularly because, despite what appears to be an awful lot of sugar, it's not overly sweet. My fear was that it was going to be cloying, but no. This is a wonderful cake. Dense, slightly sweet, tasting nicely, but not too much, of caramel, with a wonderful salted toffee glaze that takes it over the top.

This is a recipe I'll make again and again, not only because it's so easy, but because it's so darned good. (As it turned out, dad really dodged a bullet by my not making him a meal this past week. My plan was to make him chicken chow mein. It was a new recipe, and not particularly a good one, so I will not speak of it again.)

Do give this cake a try; it's tasty and different from your average Bundt, and don't forget the Baker’s Joy!

Caramel Pound Cake with Salted Toffee Glaze

1 cup butter
1/2 cup Crisco
2 1/4 cups brown sugar
1 cup white sugar
5 large eggs
1 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon baking powder
1 cup milk
1 cup chopped pecans
1/2 cup flour

Preheat oven to 325° F. Grease and flour (or spray with Baker’s Joy) a 10-12 cup Bundt pan.

In the work bowl of a stand mixer fitted with the paddle attachment, cream together butter, Crisco, and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition; stir in vanilla.

Sift together 2 1/2 cups flour and baking powder, and add alternately to mixture with the 1 cup of milk.

In a small bowl stir pecans with 1/2 cup flour to coat; fold pecans into batter.

Pour the batter into your prepared pan and bake for 70 to 90 minutes, or until a toothpick inserted in the center comes out clean. Allow the pan to stand for 10 minutes after removing from oven and then invert onto a wire rack to cool completely. When cake is cool, drizzle with Salted Toffee Glaze (recipe below).

Salted Toffee Glaze

From The Café Sucre Farine

5 tablespoons salted butter

½ cup packed dark brown sugar

⅓ cup heavy cream

¼ teaspoon vanilla extract

⅔ cup sifted powdered sugar

Flaking sea salt

Combine the butter, dark brown sugar, heavy cream and salt in a heavy sauce pan and bring the mixture to a rolling boil, stirring constantly. Boil for ONE minute, stirring constantly. Remove from heat, stir in vanilla extract. Add about ½ cup of the powdered sugar and whisk until smooth. Continue to whisk in powdered sugar by the tablespoon until you reach your desired consistency. Place on a serving platter or cake stand and pour the salted toffee icing over the top. Sprinkle lightly with flaky sea salt.

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