However I did make time to celebrate my birthday a few weeks ago with good friends and family with a themed Mexican and Margarita's dinner. But what's a celebration without cake...Since no one offered to bake me cake (yes I'm calling out all of friends that were there) I decided to make my own =) and it was quite tasty!
What goes better with Mexican and Margarita's than a Dulce De Leche inspired cake!
Dulce De Leche Brown Sugar Pound Cake
- 1 ½ cups butter softened
- 2 cups light brown sugar, packed
- 1 cup granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 8oz bag Toffee Pieces/Heath (in the baking aisle)
Dulce De Leche
- 1 – 14 oz can sweetened condensed milk
- 1 cup brown sugar
- 2 tablespoons butter
- ½ teaspoon vanilla extract
- Preheat oven to 325 spray a tube pan with Pam (or any generic brand) with flour
- Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee bits. Spoon batter into pan and bake 80 minutes or until wooden pick comes out clean.
- Let cake cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack. Spoon Dulce De Leche over cooled cake.
Dulce De Leche
- In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and simmer for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes. Spoon Dulce De Leche over cake while it is still hot so that it will drip and drizzle!