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Preheat oven to 325°.
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Grease a 12 cup bundt pan with Finlandia Butter and then lightly flour.
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In a large mixing bowl, beat the butter until creamy.
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Add in the brown sugar and granulated sugar and beat until fluffy.
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Add the eggs one at a time, beating well between each egg.
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In a medium mixing bowl combine the flour, baking powder and salt.
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Gradually add the flour mixture into the butter/sugar mixture alternating in thirds with the milk. Flour-milk-flour-milk-flour.
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Beat until combined but don't over mix, this is a fluffy and airy batter.
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Fold in the toffee bits.
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Pour batter into prepared pan. Drop pan on counter a few times to remove any air bubbles.
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Bake for 80 minutes, until a toothpick inserted near the middle comes out clean.
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Remove the pan from oven and allow to cake cool in the pan for at least 30 minutes.
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Remove the cake from pan onto cooling rack to finish cooling.
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Place cake on serving dish.