Soy Sauce Caramel Pound Cake

Preheat oven to 356℉(180℃). Sift the flour and baking powder into a bowl.

Beat the butter in a bowl until creamy. Add sugar and beat more until light and fluffy. Beat in the eggs in three batches. Add Soy Sauce and mix.

Gradually add the flour mixture in batches to form a thick batter. Add 2/3 of mixed nuts.

Pour the batter into a lightly greased loaf pan. Drop the pan on the kitchen counter few times to force the air bubbles out. Bake for about 40 minutes or until a tester inserted in the center comes out clean. Remove to a rack to cool completely.

Heat all the caramel sauce ingredients in a pot over medium-low, whisking slowly, until thickened. Remove from heat and let it cool slightly.

Drizzle the sauce on the cake and top with remaining mixed nuts. Let it cool until the sauce hardens.