No, this pic has no bearing on tonight’s recipe. It just reminds me of the warm weather and sunny skies I left behind in Mexico this past weekend. Since the last time I looked out the window the snow was falling, again, and the temperature was dropping, again, I thought sharing a little sunshine would be nice.
Now on to our Butterscotch Toasted Walnut Pound Cake. This recipe is from one of Carole Bloom’s great books, ‘Caramel’. I resisted as long as I could before ordering this baking book since I still need to bake my way through the other 75 or more books I have. But anyone that knows me well knows I hung on as long as I could before the overwhelming urge for delicious, new baking ideas presented on shiny pages with colourful photos became to much to bear! Let’s get started on this beautiful, moist, pound cake with toasted walnuts and some toffee bits. Just follow the photos below for step by step instructions.
Butterscotch Toasted Walnut Pound Cake with my modifications Preheat oven to 325F. Parchment line and spray a 9 x 5-inch loaf pan. 1/2 cup toasted walnuts 1/2 cup toffee pieces 2 cups cake flour 1 tsp baking powder 1/4 tsp salt 1 cup unsalted butter, room temperature 1 cup packed brown sugar 4 eggs 3 tablespoons milk or cream 2 tsp vanilla Using an electric or stand mixer cream butter well. Add in brown sugar and beat together until well creamed, scraping down sides of mixing bowl. Add in eggs 1 at a time, mixing well after each and scraping down the sides of the bowl before adding each egg. In a medium bowl, whisk together the cake flour, baking powder and salt. In a small bowl combine milk with vanilla. Add flour mixture and milk/vanilla to creamed mixture alternately, starting and finishing with flour in 3 additions, and mix together. Fold in your walnuts and toffee bits. Fill loaf pan with batter and smooth top. Bake approximately 50-65 minutes until a toothpick inserted in centre comes out clean. Cool completely and slice into 10-12 slices. Enjoy!