Caramel Nut Pound Cake

Ingredients

Linda Loveless, Calhoun County

1 cup butter

½ cup shortening

1 (16oz) box light brown sugar

1 cup white sugar

5 eggs

½ tsp. salt

½ tsp. baking powder

3 cups sifted all-purpose flour

1 cup milk

1 tbsp. vanilla extract

1 cup pecan meal

Icing:

1 cup powdered sugar

2 to 3 tbsps. Water (or desired consistency)

Preparation

Using large bowl: cream butter, shortening and brown sugar, thoroughly.  Gradually add white sugar.  Add eggs, one at a time, beating after each.  Sift salt, flour and baking powder together and add to mixture alternately with milk.  Blend in vanilla.  Fold in pecan meal.  Spread batter in a greased and floured 10-inch tube pan.  Bake at 325 degrees for 1 ¼ to 1 ½ hours (or until cake is done).  Cool in pan 15 minutes.  Turn on wire rack to cool completely.  Cake may be iced and garnished with pecan halves or eaten “as is.”

Icing:

Drizzle the icing over the cake.