Description
Ingredients
Scale
- 1 cup salted butter – Adds richness and flavor to the cake.
- 1/2 cup vegetable shortening – Contributes to a tender texture and allows for a longer shelf life.
- 2 cups light brown sugar – Provides moisture and caramel notes.
- 1 cup granulated sugar – Enhances the sweetness and creates a nice balance.
- 2 tsp pure vanilla extract – Infuses the cake with a warm vanilla flavor.
- 6 large eggs – Essential for binding and providing structure to the cake.
- 3 cups all-purpose flour – The main structure of the cake, providing stability.
- 1 tsp baking powder – Functions as a leavening agent to help the cake rise.
- 1/2 tsp salt – Enhances the flavors of the ingredients.
- 1 cup buttermilk – Adds moisture and a subtle tang; perfect for a tender crumb.
- 1 1/2 cups toasted pecans – These provide a wonderful crunch and nutty flavor.
- 1/2 cup toffee bits – Offers sweet bursts of caramel-like flavor throughout the cake.
For the glaze:
- 2 Tbsp salted butter – Adds a rich flavor to the glaze.
- 1/2 cup light brown sugar – Provides sweetness and a hint of caramel.
- 1/4 cup heavy cream – Creates a creamy texture for the glaze.
- 1 tsp vanilla extract – Enhances the flavor profile of the glaze.
- 1/4 cup chopped toasted pecans – For added texture and nutty goodness.
Instructions
- Prepare the Pan: There’s no need to preheat the oven! Start by buttering and flouring a tube pan thoroughly to prevent sticking.
- Cream Ingredients: In a mixer, combine 1 cup salted butter, 1/2 cup vegetable shortening, 2 cups light brown sugar, and 1 cup granulated sugar. Beat until the mixture is fluffy and light in color.
- Add Eggs: Incorporate 6 large eggs one at a time, mixing well after each addition to ensure everything is well combined.
- Combine Dry Ingredients: Sift together 3 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt in a separate bowl. Gradually add this mixture to the wet ingredients, alternating with 1 cup buttermilk, starting and ending with the dry mixture.
- Fold in Pecans and Toffee: Carefully fold in 1 1/2 cups toasted pecans and 1/2 cup toffee bits until they’re evenly distributed within the batter.
- Bake the Cake: Spread the batter evenly into the prepared pan and bake in a cold oven at 325°F for approximately 1.5 to 1.75 hours. The cake is done when a toothpick inserted in the center comes out clean.
- Cool the Cake: Once baked, let the cake cool in the pan for 30 minutes, then transfer it to a wire rack to cool completely.
For the glaze:
- In a small saucepan, melt 2 Tbsp salted butter over medium heat. Whisk in 1/2 cup light brown sugar and 1/4 cup heavy cream. Cook and stir for about 2 minutes until smooth.
- Remove from heat and stir in 1 tsp vanilla extract and 1/4 cup chopped toasted pecans before drizzling over the completely cooled cake.