Instructions

To make the cake:

1. Preheat oven to 160C/325F. Grease an 8 cup (2 litre) bundt tin well, set aside.
2. Put the flours, xanthan gum if using, baking powder and salt in a bowl and whisk together to combine, set side.
3. Put the butter in the bowl of your stand mixer fitted with the paddle attachment (or use a hand held electric mixer) and beat on high until pale and creamy, about 3 minutes.
4. Add the sugars and beat on high until fluffy, about two minutes.
5. Add the eggs one at a time, and beat on medium until combined.
6. Add the flour mix and buttermilk alternatively, starting and ending with the flour, mixing on low between each addition.
7. Add the toffee bits and chopped pecans, stir in by hand.
8. Spoon into your greased bundt tin and bake for 70-80 minutes, until a skewer comes out clean.
9. Cool in the tin for 5-10 minutes, then carefully turn out on to a wire rack to cool.

To make the caramel:

1. Put the condensed milk and brown sugar in a medium saucepan, stir to combine. Bring to a boil on a medium heat, stirring constantly so it does not burn.
2. Reduce heat and simmer for 5 minutes.
3. Remove from the heat and stir in the butter and vanilla until all the butter is melted.
4. Put the cake on your serving stand/plate and carefully pour the caramel all over while it's still hot.

To make the buttered toasted pecans:

1. Heat a small frying pan on a medium heat, add the butter and heat until melted
2. Stir in the pecans, honey/golden syrup and salt.
3. Toast for 2 minutes, keeping the pecans moving so as not to burn them.
4. Let cool enough to handle, then sprinkle over the top of the cake