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• 1 cup butter, softened
• 1/2 cup shortening
• 2-1/4 cups packed dark brown sugar
• 5 eggs
• 3 cups all-purpose flour, divided
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 cup milk (not skim or 1%)
• 2 cups chopped pecans
• 2 teaspoons vanilla extract

Preheat oven to 350°F. Grease and flour a 10-inch tube pan or 12-cup Bundt pan (or use baking spray that contains flour).

Cream butter and shortening. Gradually add the sugar, and beat until light and fluffy, 4 to 5 minutes. Add the eggs, one at a time, beating well after each addition.

Combine 2-1/2 cups of the flour, baking powder, baking soda, and stir well. Add to the creamed mixture alternately with the milk, beginning and ending with the flour mixture.

Dredge the chopped pecans in the remaining 1/2 cup flour (this is to keep the pecans suspended in the batter and not sinking to the bottom). Stir pecans and vanilla into batter.

Pour batter into prepared pan and bake in preheated oven for 1 hour and 15 minutes, or until a cake tester inserted in center comes out clean. Cool in pan 10 to 15 minutes. Remove from pan and allow to cool.

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