Ingredients
Scale
- 1 cup salted butter, softened
- 1/2 cup solid vegetable shortening
- 2 cups packed light brown sugar
- 1 cup granulated sugar
- 2 tsp pure vanilla extract
- 6 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup whole buttermilk
- 1 1/2 cups toasted roughly chopped pecans
- 1/2 cup toffee bits
- Praline glaze: 2 Tbsp salted butter, 1/2 cup packed light brown sugar, 1/4 cup heavy cream, 1 tsp pure vanilla extract, 1/4 cup finely chopped toasted pecans
Instructions
- Preheat oven to 325°F. Grease a 10-inch tube pan or Bundt pan.
- In a large mixing bowl, cream butter and shortening until light and fluffy.
- Gradually add sugars and beat until well combined.
- Beat in vanilla extract and eggs one at a time.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the wet mixture alternately with buttermilk, beginning and ending with dry ingredients.
- Stir in chopped pecans and toffee bits.
- Pour batter into prepared pan and smooth top.
- Bake for 1 hour and 45 minutes or until a toothpick inserted comes out clean.
- Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
- For the praline glaze, combine butter, brown sugar, heavy cream, and vanilla extract in a microwave-safe bowl.
- Microwave on high for 30-second intervals, stirring between each interval, until smooth.
- Stir in chopped pecans and drizzle over cooled cake.
Notes
This cake is best served after it has cooled completely. The praline glaze adds a rich, caramel-like flavor.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Method: Dessert
- Cuisine: American, Southern
Nutrition
- Calories: 568
- Sugar: 40
- Sodium: 250
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 2
- Protein: 6
- Cholesterol: 80