Butterscotch Toasted Walnut Pound Cake

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!