Rich, buttery brown sugar pound cake loaded with chopped pecans.

Praline Pound Cake

1 cup butter or margarine
1/2 cup vegetable shortening
1 (16-ounce) package brown sugar
5 large eggs
3 cups all-purpose flour - divided use
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup milk
2 cups pecans, chopped
2 teaspoons vanilla extract

1. Preheat oven to 350°F (175°C).
2. Cream together butter, shortening, and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Combine 2 1/2 cups flour, baking powder, and baking soda. Add to the creamed mixture alternately with milk; mixing well after each addition.
4. Dust chopped pecans with 1/2 cup flour, then fold into the batter with vanilla. Pour into a greased and floured tube pan and bake for 1 hour and 10 minutes, or until the center is set. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Makes 10 servings.