Caramel Pound Cake

This a family favorite and always a hit with friends!

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 2 1⁄4 cups  packed dark brown sugar
• 1  cup white sugar
• 3  cups all-purpose flour
• 1⁄2 teaspoon baking powder
• 1  cup butter
• 1⁄2 cup shortening
• 5  eggs
• 1  cup milk
• 1  teaspoon vanilla extract
• 1  cup  chopped pecans
• 1  cup white sugar
• 1  cup  packed brown sugar
• 1⁄2 cup butter
• 1⁄2 cup evaporated milk
• 1  teaspoon vanilla extract

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Grease and flour a 10 inch tube pan.
3. Cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar.
4. Add eggs one at a time, beating well after each addition.
5. Stir in 1 teaspoon vanilla.
6. Sift 2 1/2 cups of the flour and baking powder.
7. Add alternately with milk to the creamed mixture.
8. Stir 1/2 cup flour with the chopped pecans, then fold into the batter.
9. Pour into prepared pan.
10. Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean.
11. Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely.
12. To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together.
13. Bring to a rolling boil, and cook for one minute.
14. Remove from heat, and stir in vanilla.
15. Cool, then beat until thickened.
16. Add a little milk if it too thick.
17. Spread on cake.
18. Makes 10 inch tube cake.