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Toffee Pound Cake




Source of Recipe


??? web


List of Ingredients




3 C all-purpose flour
2 t baking powder
3/4 t salt
7 pkg (1.4 oz ea) milk chocolate English toffee
(Original Heath English Toffee bar), chopped, about 2 cups
16 T unsalted butter, such as Land O Lakes, softened
3 T solid shortening
2 C superfine sugar
4 lg eggs
2 1/2 t vanilla extract
1 C milk
About 2 T confectioners sugar for sprinkling

Recipe



1. Preheat the oven to 350°F. Lightly coat the inside of a 10" fluted tube pan with solid shortening and dust the greased surfaces with all-purpose flour. Set aside.

2. Sift together the flour, baking powder and salt. Toss the chopped toffee with 1 1/2 tablespoons of the sifted mixture.

3. Cream the butter and shortening in the large bowl of an electric mixer on medium-high speed for 4 minutes. Add the sugar in three additions, beating well after each portion is added. Beat in the eggs one at a time, blending well after each addition. Scrape down the sides of the mixing bowl frequently to keep the batter even-textured. Blend in the vanilla extract.

4. On low speed, alternately add the sifted ingredients in three additions with the milk in two additions, beginning and ending with the sifted mixture. Stir in the chopped toffee.

5. Spoon the batter into the prepared pan. Shake the pan gently from side to side once or twice to level the top.

6. Bake the cake for 55 minutes or until risen, golden on top and set. The baked cake will pull away slightly from the side of the pan and a wooden pick inserted in the cake may withdraw with a few moist crumbs, but without any liquidy streaks of unbaked batter.

7. Cool the cake in the pan on a rack for 5 minutes, then invert onto another cooling rack. Cool completely. Before slicing and serving, dust the top of the cake with confectioners sugar.