1 cup butter
1/2 cup Crisco
2 1/4 cups brown sugar
1 cup white sugar
5 large eggs
1 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon baking powder
1 cup milk
1 cup chopped pecans
1/2 cup flour
Preheat oven to 325° F. Grease and flour (or spray with Baker’s Joy) a 10-12 cup Bundt pan.
In the work bowl of a stand mixer, fitted with the paddle attachment, cream together butter, Crisco, and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition; stir in vanilla.
Sift together 2 1/2 cups flour and baking powder, and add alternately to mixture with the 1 cup of milk.
In a small bowl stir pecans with 1/2 cup flour to coat; fold pecans into batter.
Pour the batter into your prepared pan and bake for 70 to 90 minutes, or until a toothpick inserted in the center comes out clean. Allow the pan to stand for 10 minutes after removing from oven and then invert onto a wire rack to cool completely. When cake is cooled, drizzle with Salted Toffee Glaze (recipe below).
Salted Toffee Glaze (From The Café Sucre Farine)
5 tablespoons salted butter
½ cup packed dark brown sugar
⅓ cup heavy cream
¼ teaspoon vanilla extract
⅔ cup sifted powdered sugar
Flaking sea salt
Combine the butter, dark brown sugar, heavy cream and salt in a heavy sauce pan and bring the mixture to a rolling boil, stirring constantly. Boil for ONE minute, stirring constantly. Remove from heat, stir in vanilla extract. Add about ½ cup of the powdered sugar and whisk until smooth. Continue to whisk in powdered sugar by the tablespoon until you reach your desired consistency.Place on a serving platter or cake stand and pour the salted toffee icing over the top. Sprinkle lightly with flaky sea salt.