Ingredients
Scale
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temp
- 1 cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs, room temp
- 1 teaspoon salt
- 1 cup full-fat buttermilk, room temp
- 1 cup full-fat sour cream
- 1 tablespoon pure vanilla extract
- 1 stick (½ cup) unsalted butter (for icing)
- 1 cup packed light brown sugar (for icing)
- ½ cup heavy cream (or evaporated milk for icing)
- Pinch of salt
- 1 to 2 cups powdered sugar, sifted (for icing)
- 1 teaspoon vanilla extract (for icing)
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a bundt pan.
- In a large mixing bowl, beat together the unsalted butter, vegetable shortening, and granulated sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Sift together flour and baking soda in another bowl; stir into the butter mixture alternately with buttermilk and sour cream.
- Pour batter into the prepared bundt pan. Bake for 60 to 85 minutes or until a toothpick comes out clean.
- For the icing, melt butter in a saucepan over medium heat; stir in brown sugar and cook for about 2-3 minutes.
- Add heavy cream and bring to a gentle boil; simmer for two minutes.
- Remove from heat; stir in vanilla extract and whisk in powdered sugar until smooth.
- Pour icing over cooled cake.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 410
- Sugar: 45g
- Sodium: 250mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 120mg