Aunt Sweet is my great aunt, my maternal grandmother Ola’s sister. Her name was Rachel. When I lived in Sledge, Mississippishe Aunt Sweet would frequently come down from Memphis to visit and make all kinds of baked goodies. I found it surprising that she would cook delicious cakes and pies in a wood stove. She had no temperature gauge, just wood! This is not her recipe, but whenever I make this cake, I think of her.
Caramel Icing: 3 tablespoons brown sugar, 3 tablespoons whole milk, 3 tablespoons butter, powdered sugar, 1 egg, beaten, 3 tablespoon vegetable oil
Get out a saucepan, add the brown sugar, milk, and butter turn the flame to low heat. Mix well and stir until the sugar dissolves. Remove the pan from the heat, cool off. Add the shortening and eggs, mix well. Add enough powdered sugar to make the icing consistency.
Cake: 2 sticks butter, softened, 1/2 cup shortening, 1 ( 1 lb.) box dark brown sugar, 5 eggs, 1 cup heavy whipping cream, 3 cups cake flour, sifted 3-times, 1/2 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon vanilla extract.
Preheat oven to 350 degrees. Get out a bowl, add the butter and shortening, cream with an electric mixer until fluffy. Add the sugar continue to cream. Add the egg, mix well. Get out another bowl, sift the flour, then remeasure. Add the flour, salt and baking powder, mix well. Get out a cup, add the cream and vanilla, mix well. Alternately add the dry and wet ingredients to the creamed mixture, starting with and ending with dry. Pour your cake mix into a bundt pan. Tap the pan on the counter to make sure it is even, and there are no bubbles. Bake for 1-hour. Insert a butter knife in the thickest area of the cake; if it comes out clean, the cake is done.