1 cup butter, softened
½ cup shortening
2 cups firmly packed brown sugar
1 cup granulated sugar
6 large eggs
3 cups cake flour
1 tsp baking powder
1 cup evaporated milk
2 tsp vanilla extract
2 cups chopped pecans, toasted (I sometimes do not toast mine)
Beat butter and shortening at medium speed until creamy. Gradually add sugars, beating until light and fluffy. Add eggs 1 at a time, beating just until the yellow yolk disappears.
Sift together flour and baking powder, add to butter mixture alternately with milk beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla and pecans. Pour batter into a greased and floured 12 cup tube pan. Place pan in a cold oven; set temp at 300.
Bake 1 hr 45 min (I bake mine 2 hours) or until long wooden pick comes our clean. Cool in pan on a wire rack 10 -15 min. Remove from pan; cool completely on wire rack.
Quick Caramel Icing
½ cup butter
½ cup firmly packed light brown sugar
½ cup firmly packed dark brown sugar
¼ cup milk
2 cups powdered sugar, sifted
1 tsp vanilla
Bring first 3 ingredients to a boil in a 3 1/2 pt saucepan over med heat, whisking constantly, about 2 minutes.
Stir in milk and bring to a boil; remove from heat. Add powdered sugar and vanilla, stirring with a wooden spoon until smooth. Use immediately (it is very thin!). It will set up very quickly. Makes 3 cups.