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Toffee Pound Cake

RG

Ingredients

Cake

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1/2 cup butter, softened
  • 1/4 cup shortening
  • 1 1/2 teaspoons vanilla extract
  • 3 eggs
  • 1 (6 ounce) package almond brickle baking chips

Glaze

  • 1/3 cup butter
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons water

Instructions

  1. Heat oven to 350 degrees F. Grease and flour 12-cup Bundt pan or 10-inch tube pan.
  2. In a large bowl, combine all cake ingredients except brickle chips at low speed until moistened; beat 3 minutes at medium speed.
  3. By hand, stir in brickle chips. Pour batter into prepared pan.
  4. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean.
  5. Cool upright in pan for 10 minutes; invert onto serving plate. Cool completely.
  6. Glaze: In medium saucepan, heat margarine until light golden brown; remove from heat.
  7. Blend in powdered sugar and 1vanilla extract.
  8. Add water until glaze is smooth and of drizzling consistency.
  9. Immediately spoon glaze over top of cooled cake, allowing glaze to run down sides of cake.

Yield: 16 servings



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