I first heard of this cake from Ezra Poundcake.
Only after I'd double-wrapped the cake, a gift for The Child's sitter, did it occur to me to take a photo.
Brown Sugar Pound Cake
Adapted from Paula Deen’s “The Lady & Sons Just Desserts”
· 1 cup (2 sticks) butter, softened
· 1/2 cup shortening
· 1 16-ounce box dark brown sugar
· 1 cup granulated sugar
· 5 eggs
· 3 1/2 cups cake flour
· 1/2 teaspoon baking powder
· 1 cup milk
· 1 1/2 teaspoons pure vanilla extract
· 1/2 teaspoon salt
Preheat oven to 300 degrees F.
Grease and flour a 10-inch Bundt pan.
Using a stand mixer fitted with the paddle attachment, cream together butter and shortening, and add the sugars, 1 cup at a time, continuing to beat. Add eggs one at a time, beating well after each addition.
Sift flour and baking powder together in another bowl, and add alternately with milk to creamed mixture, beginning and ending with flour mixture. Add vanilla and mix well. Pour batter into prepared pan. Bake for 2 hours.
I had a kitchen disaster at this point and when the cake came out of the oven, I read over the frosting recipe and said, "Forget this." Only maybe in not quite those words.
After the cake cooled, I dusted it with powdered sugar.
· 1 egg, beaten
· 1 cup milk
· 3 cups granulated sugar
· 1/2 cup water, room temperature
· 1/2 cup (1 stick) butter, softened
· 1 teaspoon white vinegar
· 1/8 teaspoon salt
To prepare frosting, mix together egg and milk and set aside. Place 1/2 cup of the granulated sugar in a large heavy saucepan. Cook over medium-low heat, stirring constantly until melted and brown. Slowly and carefully, add lukewarm water, and stir until sugar is dissolved.
Add remaining 2 1/2 cups granulated sugar. Mix egg with milk, and stir into sugar mixture.
Add butter, vinegar, and salt. Cook to soft-ball stage (236 degrees F on a candy thermometer), stirring constantly. (A small amount dropped in a glass of water will form a soft ball. If you remove it from the water, it will flatten out.) Cool to lukewarm. Beat until creamy and spread on cake.