My granddaddy's favorite caramel and brown sugar pound cake for those who enjoy flavour, don't miss out!


°1 1/2 Cup butter
°2 C light brown sugar, packed
°1 C granulated sugar
°5 L eggs
°3 cup flour
°1 tsp baking powder
°Half a teaspoon of salt
°1 cup full fat milk
°1 8-ounce bag of toffee chips (I use Heath)
°1 cup chopped pecans
caramel spray:
°1 - 14 ounces sweetened condensed milk
°1 cup brown sugar
°2 tablespoons butter
°Half a teaspoon of vanilla extract

* Directions :

Preheat oven to 325, sprinkle 12-cup tray with cooking spray or grease and sprinkle with flour
Beat butter to it becomes creamy. Adding sugars, whisk to mixture is fluffy. Addig eggs one by one. In  bowl, conbine flour, baking powder & salt. Adding flour blend to blending alternately with milk, whisk to completely mixed . Adding toffee chips & walnuts. Pour blend to skillet & bake for 85 min 
Letting cake cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack. Spoon caramel drizzle on cooled cake.
directions for caramel In  saucepan, mix condensed milk & brown sugar; Bring mixture to  boil on medium-high heat, whisk frequently. Reduce the heat and simmer for 8 minutes, whisking frequently. removing to heat; Beating butter & vanilla. Permit it cool for 5 min before using .

Enjoy !