OK, two minutes to midnight, and I’ve decided to join the National Blog Posting Month challenge. Which means I’ll be posting something here every day, all month long. Something worth your time, not just a picture of the mailbox.

So, just to prove to you that I’m prepared to BRING IT this month, here is one of my favorite cakes on earth: Paula Deen’s Brown Sugar Pound Cake.

How much do I love and trust this recipe? I’ve taken Paula’s Brown Sugar Pound Cake to potlucks, given it to people for Christmas, AND I made it when I met Jeff’s grandmother for the first time. If that’s not an endorsement, I don’t know what is.

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
    Frosting (optional):

  • 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
  1. Preheat oven to 300 degrees F. Grease and flour a 10-inch Bundt pan.
  2. In a large bowl, sift the flour and baking powder to combine. Set aside.
  3. 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.
  4. Add eggs one at a time, beating well after each addition.
  5. Alternate adding the flour mixture with the milk, beginning and ending with flour mixture. Add vanilla and mix well.
  6. Pour batter into prepared pan. Bake for 2 hours.
  7. For Frosting: Place 1/2 cup of the granulated sugar in a large heavy saucepan. Cook over medium-low heat, stirring constantly until melted and brown.
  8. Slowly and carefully, add lukewarm water, and stir until sugar is dissolved.
  9. Add remaining 2 1/2 cups granulated sugar.
  10. Mix egg with milk, and stir into sugar mixture.
  11. 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.
  12. Beat until creamy and spread on cake.