When bringing a cake to a potluck, I prefer to bring a sturdy bundt cake, rather than a layered, butter-creamed confection that might slide around in the car. Bundt cakes are good travelers. I had some toffee in my baking bin and decided to add them to a spiced pound cake recipe. As it turns out, I forgot to add them to the batter, but I did remember to top the cake with them, so have not completely lost my intention!! This cake does not completely fill the bundt pan and is nice when you don’t want a massive cake.
1 cup butter
1 1/3 cups sugar
3 egg yolks
1 Tbsp. vanilla
1 1/2 cups flour
1/2 tsp. salt
1 cup toffee bits
Preheat your oven to 325 degrees F. Grease a bundt pan with butter.
Beat the butter until light and fluffy, then slowly add the sugar and beat until light in colour. Mix the eggs together and add the vanilla. Add this to the butter and beat. Add the salt to the flour and gently stir into the wet mixture in two additions.
Pour into the greased pan and bake for 35-40 minutes. Let cake cool in pan, loosen edges and turn out onto a plate.
2 cups icing sugar
1/2 cup toffee bits
The amount of milk to add varies when making icing. Start with 2 Tbsp, and slowly add more until you happy with the consistency. It should be thick enough to stay on the cake, but thin enough to run down the sides. Spoon this over the cake and top with toffee bits. I like to transfer it to the serving plate at this time, so it makes a cleaner presentation (no excess icing and toffee bit pool in the centre of the cake).