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Brown Sugar Pound Cake Recipe by Paula Deen

Moderate Level
150 MIN 15 Prep + 135 Cook
20 Servings
$ /Serving
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Moderate Level
150 MIN 15 Prep + 135 Cook
20 Servings
$ /Serving

Brown Sugar Pound Cake Recipe by Paula Deen

Moderate Level
150 MIN 15 Prep + 135 Cook
20 Servings
$ /Serving

Ingredients

  • 3 sticks butter, softened, divided
  • 1/2 cup shortening
  • 1 (16 oz) box dark brown sugar
  • 3 cups granulated sugar, plus 1 more cup
  • 5 eggs
  • 3 1/2 cups cake flour
  • 1/2 teaspoon baking powder
  • 2 cups milk, divided
  • 1 1/2 teaspoons vanilla extract
  • 1 egg, beaten
  • 1/2 cup water
  • 1 teaspoon white vinegar
  • 1/8 teaspoon salt

Preparation

Preheat oven to 300°F. Grease and flour a 10-inch Bundt pan.

 

Using an electric mixer, cream together 2 sticks butter and shortening and add the dark brown sugar and 1 cup granulated sugar, 1 cup at at time, continuing to beat. Add 5 eggs one at a time, beating well after each addition. Sift flour and baking powder together in another bowl and add alternately with 1 cup milk to creamed mixture, beginning and ending with flour mixture. Add vanilla and mix well. Pour batter into prepared pan. Bake for 2 hours.

 

To prepare frosting, mix together 1 beaten egg and 1 cup milk and set aside. Place 1/2 cup granulated sugar in a heavy saucepan. Cook over medium-low heat, stirring constantly until melted and brown. Add 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 1 stick butter, vinegar, and salt. Cook to softball stage (236°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.

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Preparation

Preheat oven to 300°F. Grease and flour a 10-inch Bundt pan.

 

Using an electric mixer, cream together 2 sticks butter and shortening and add the dark brown sugar and 1 cup granulated sugar, 1 cup at at time, continuing to beat. Add 5 eggs one at a time, beating well after each addition. Sift flour and baking powder together in another bowl and add alternately with 1 cup milk to creamed mixture, beginning and ending with flour mixture. Add vanilla and mix well. Pour batter into prepared pan. Bake for 2 hours.

 

To prepare frosting, mix together 1 beaten egg and 1 cup milk and set aside. Place 1/2 cup granulated sugar in a heavy saucepan. Cook over medium-low heat, stirring constantly until melted and brown. Add 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 1 stick butter, vinegar, and salt. Cook to softball stage (236°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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product