- 1 cup butter
- 1/2 cup Crisco
- 2 1/4 cups brown sugar
- 1 cup white sugar
- 5 large eggs
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1/2 teaspoon baking powder
- 1 cup milk
- 1 cup chopped pecans
- 1/2 cup flour
Preheat kitchen appliance to 325° pure Grease and flour (or spray with Baker’s Joy) a one0-12 cup Bundt pan. within the work bowl of a stand mixer fitted with the paddle attachment, cream along butter, Crisco, and sugars till lightweight and fluffy.
Add eggs, one at a time, beating well once every addition; stir in vanilla. Sift together a pair of 1/2 cups flour and baking powder, and add alternately to mixture with the 1 cup of milk. during a tiny bowl stir pecans with 1/2 cup flour to coat; fold pecans into batter.
Pour the batter into your prepared pan and bake for seventy to ninety minutes, or till a strip inserted within the center comes out clean. permit the pan to face for ten minutes once removing from kitchen appliance then invert onto a wire rack to cool down completely. once cake is cool, drizzle with salt-cured candy Glaze (recipe below).
Salted Toffee Glaze (From The Café Sucre Farine)
- 5 tablespoons salted butter
- ½ cup packed dark brown sugar
- ⅓ cup heavy cream
- ¼ teaspoon vanilla extract
- ⅔ cup sifted powdered sugar
- Flaking sea salt
Combine the butter, dark brown sugar, heavy cream and salt in a heavy sauce pan and bring the mixture to a rolling boil, stirring constantly. Boil for ONE minute, stirring constantly. Remove from heat, stir in vanilla extract.
Add about ½ cup of the powdered sugar and whisk until smooth. Continue to whisk in powdered sugar by the tablespoon until you reach your desired consistency.
Place on a serving platter or cake stand and pour the salted toffee icing over the top. Sprinkle lightly with flaky sea salt.