Caramel Brown Sugar Pound Cake with Candied Pecans

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Instructions:

  1. In a medium saucepan over medium heat, melt the butter.

  2. Whisk in the brown sugar and heavy cream. Bring to a boil, stirring constantly.

  3. Let the mixture boil for 2 minutes without stirring.

  4. Remove the pan from the heat and whisk in the vanilla extract.

  5. Gradually whisk in the sifted powdered sugar until the glaze is smooth. Let it cool and thicken slightly for 5-10 minutes.

To Assemble

  1. Place the completely cooled cake on a serving platter.

  2. Slowly pour the warm caramel glaze over the top of the cake, allowing it to drip down the sides.

  3. Immediately sprinkle the cooled candied pecans over the glazed cake. Allow the glaze to set for at least 30 minutes before slicing and serving.

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