My auntie used to make this dish. This recipe is even better with a topping sauce to die for

Preheat your oven to 325°F (165°C). Grease a 10-inch bundt pan.

Cream together the butter, brown sugar, and granulated sugar until light and fluffy.

Beat in eggs one at a time, ensuring each is well incorporated.

In a separate bowl, whisk flour, baking powder, and salt.

Gradually mix the dry ingredients into the butter mixture, alternating with milk, starting and ending with flour.

Fold in toffee bits and chopped pecans.

Pour the batter into the bundt pan, smoothing the top.

Bake for about 1 hour and 15 minutes, or until a toothpick comes out clean.

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Drizzle with caramel sauce and garnish with extra pecans.