I have all the  for Cassandra Morgan’s Brown Sugar Pound Cake! FULL RECIPE!

1-1/2 cup Butter, softened
2 cup Light brown sugar, packed 
1 cup Granulated sugar
5 large eggs
3 cups All-purpose flour
1 tsp. Baking powder
1/2 tsp Salt
1 cup Whole milk
1 8oz bag of toffee bits
1 cup pecans chopped

Preheat the oven 325.
Spray Bundy pa with baking spray and set aside.
Beat butter until creamy. Add sugars and beat until fluffy.
Add eggs one at a time. Beat well after each addition. In a medium bowl combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternatively with milk. Begin and end with flour mixture. Beat just until combined. Stir in toffee bits and pecans. Pour batter into pa. Bake until toothpick inserted into the center is clean. 75 to 85 mins. Cover top of cake with foil to prevent excess Browning if necessary. Let cake cool in pan for 30 mins. Remove from pan and allow to cool completely on rack.