Loaded Butter Pecan Pound Cake

Prepare the Cake:

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.

In a large mixing bowl, cream together the butter, vegetable oil, and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Fold in the toasted pecans and toffee bits.

Pour the batter into the prepared Bundt pan and smooth the top.

Bake for 75-85 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Glaze:

In a medium saucepan, melt the butter over medium heat.

Stir in the brown sugar and heavy cream, and bring the mixture to a boil.

Remove from heat and stir in the vanilla extract.

Gradually whisk in the powdered sugar until smooth.

Assemble the Cake:

Once the cake has cooled, place it on a serving plate.

Drizzle the glaze over the cake, allowing it to drip down the sides.

Let the glaze set before serving.

Serve:

Slice and serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

Prep Time: 30 minutes | Cooking Time: 85 minutes | Total Time: 1 hour 55 minutes

Kcal: 600 kcal per serving | Servings: 12