Cook Time: 40 minutes
Ingredients:
- 1 cup butter, softened
- 1/2 cup shortening
- 1 pound light brown sugar
- 5 eggs
- 3 cups unsifted flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup milk
- 2 teaspoons vanilla
- 2 cups chopped pecans
- powdered sugar
Preparation:
Cream butter, shortening and brown sugar in mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients, which have been sifted together, alternately with milk. Stir in vanilla and nuts. Pour into well-greased and floured tube or bundt cake pan. Place in cold oven, turn to 300°. Bake for about 1 hour to 1 hour and 15 minutes, or until cake springs back when lightly touched with finger. Let stand 5 minutes, turn onto rack to cool. Before serving, sift powdered sugar over top. Store in airtight container.
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