Carolyn's Caramel Pecan Pound Cake

note: Note: This cake rises so an “angel food” cake pan with a 10 cup capacity or more is best. Fluted bundt cake pans are not recommended.

subheading: Cake Batter:

1½ Cups Light Brown Sugar, lightly packed

1 Cup Granulated Sugar

3 Sticks (1½ Cups) Unsalted Butter, room temperature

5 Extra Large Eggs, room temperature

2 Teaspoons Pure Vanilla Extract

1 Cup Buttermilk, room temperature

¾ Cup Chopped Pecans

2½ Cups Cake Flour (Recommend: Swan’s Down Cake Flour)

1 Tablespoon Baking Powder

½ Teaspoon Salt

“Baking” Spray (Recommend: Pam or Baker’s Joy)

subheading: Topping:

4 Tablespoons Unsalted Butter

1 Cup Light Brown Sugar, lightly packed

½ Cup Light Corn Syrup

⅔ Cup Heavy Whipping Cream

1 Cup Chopped Pecans

Directions at gdseasoning.com

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