1 cup chopped pecans
1 cup butter, softened
1/2 cup shortening
2 cups firmly packed brown sugar
1 cup sugar
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup milk
1 tablespoon vanilla
Preheat oven to 325 degrees.
Lightly toast pecans in preheated oven on a baking sheet for about 10 minutes. Let cool.
Thoroughly grease and flour a Bundt or tube pan. I used to use a paper towel to spread the shortening on. Now? I just dig in with my fingers. It seems faster that way.
Cream butter and shortening. Gradually add sugar, beating well at medium speed on
mixer. Add eggs one at a time, beating well after each addition.
Combine flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with the dry ingredients. Stir in vanilla and pecans. Pour batter prepared pan.
Bake at 325 for 1 1/2 hours or until a toothpick comes out clean. Cool in pan 10
minutes. Remove from pan and cool on rack.
Sprinkle with powdered sugar, if you like.
I mixed up a glaze of sifted confectioner's sugar, milk, and vanilla, and the cake so didn't need it. It's plenty sweet on its own.