Brenda Gary’s Brown Sugar Caramel Toffee Pecan Pound Cake sounds like the perfect dessert for Thanksgiving! 🙌🏾 FULL RECIPE.

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
½ tsp caramel Flavored extract (optional)
3 cups all-purpose flour, sifted
1 teaspoon baking powder
½ teaspoon salt
½ cup buttermilk
½ cup heavy whipping cream
3/4 cup toffee baking bits, plus more for garnish
¾ cup chopped toasted pecans, plus more for garnish

Ingredients for caramel frosting:
14 oz can sweetened condensed milk
3/4 cup light brown sugar, packed
3 tablespoons butter
1 teaspoon vanilla extract
1/4 cup pecan cookie pieces for garnish
¼ cup toffees bits for garnish

Preheat oven to 325.
Spray a 10 cup (minimum) bundt pan with baking spray with flour.
In a medium bowl, whisk together SIFTED flour, baking powder and salt.
In a large bowl or mixer with paddle, cream together butter and shortening until smooth.
Add brown sugar and white sugar, cream for 5-7 minutes.
Add eggs, one at a time, beating well after each egg.
Stir in vanilla extract.
Turn mixer on low.
Gradually add 1/3 of flour mixture to the wet mixture while alternating with the buttermilk and heavy cream. (1/3 OF FLOUR, MIX FEW SECONDS, HVY CREAM, MIX FEW SECONDS, ANOTHER 1/3 FLOUR, BUTTERMILK, LAST 1/3 OF FLOUR)
Mix well until combined being sure to scrape down the sides of the bowl IF NEEDED.
Fold in toffee and pecan pieces.
Pour batter evenly into bundt pan, smooth out top. Place towel on counter, tap pan lightly to release any air bubbles.
Bake on the middle rack for 70-80 minutes.
Remove from oven, place on cooling rack to cool 5-10 minutes. Turn cake out onto cooling rack for complete cooling.
Make caramel frosting when cake has cooled.

On low heat, in a Medium sauce pan or nonstick skillet, add sweetened condensed milk and brown sugar. Stir together until it bubbles can be seen. Do not boil. Keep stirring until the mixture begins to get thick, then stir in vanilla and butter. Pour hot mixture over cake. Garnish.
**this caramel frosting can be hit or miss sometimes. I cook it, stirring continuously 3-5 minutes tops. I’ve found the long cooked, the harder it is when cools, but it’s a great frosting or you can use your own version of caramel frosting.