Toffee Pound Cake - cooking recipe

Ingredients

1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar or 1/2 cup dark brown sugar
1 cup butter, softened
5 eggs
2 teaspoons vanilla extract
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup toffee pieces, heath or skor
powdered sugar, for dusting
additional toffee pieces, for garnish

Preparation

Prheat oven to 325*F.
Grease and flour a 9x5\" loaf pan.
In a large bowl, cream together the butter and both sugars until light and fluffy, using an electric mixer on medium speed.
Add the eggs, one at a time, blending well after each addition.
Add the vanilla; blend well.
Combine the flour, baking powder, and salt; add to the creamed mixture on low speed.
Beat just until smooth.
Stir in the toffee bits.
Sread batter evenly in the prepared pan; bake for 60-70 minutes, or until a toothpick tests done.
Cool for 10 minutes in the pan on a wire rack; invert, and cool completely.
Dust with powdered sugar and sprinkle additional toffee bits on top, if desired.