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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.
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Achievable elevated desserts — laminated doughs, cakes, custards
The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Achievable elevated desserts — laminated doughs, cakes, custards
The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts