Werther's Original Pecan Cake

1-1/2 cups butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
4 eggs
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 – 7 oz bag Werthers Originals hard candies
1 cup pecans, chopped

Caramel Sauce
1 – 14 oz. can sweetened condensed milk
1 cup brown sugar, packed
2 Tbsp.butter
1/2 tsp. vanilla extract

Preheat oven to 325. Unwrap your candies and place in a ziploc baggie. Using a hammer, crush up your candies into bits. 

Combine all your wet ingredients for the cake in a medium size bowl, mix well.

Combine all your dry ingredients for the cake in another bowl. Use a whisk and stir well.

Add your dry ingredients in increments to your wet, mixing well in between each.

Spray and flour your bundt pan, or whatever baking dish your using.

Pour batter into pan and lightly cover with tin foil to prevent the top from burning.

Bake for 1 hour and 15 minutes. Using a wooden toothpick, check cake after 1 hour for doneness as all ovens bake differently.

When time is up, let cake rest in pan for 5-10 minutes.While cake is resting, begin your caramel sauce.

When inverted, you will see the gooey is now the top. Looks pretty dang good just like this with no caramel sauce. You will see in the photo above, a caramel topping. Let me tell you why. I accidently picked up the Chewy Werthers instead of the Hard candies. So, I went with it. The soft candies ended up creating it's own caramel topping. Ooops, my bad! Or not :) Make sure your getting the Hard Candies!

Combine all your caramel sauce ingredients in a pot. Over medium heat, bring to a boil. Stirring constantly, scraping the bottom of the pot. Lower heat and simmer 8 minutes. Stirring constantly.

Invert your cake onto a cake plate and drizzle your caramel sauce over cake while caramel is still hot.

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