Caramel Nut Pound Cake

• 1 cup butter
• 1/2 cup Crisco
• 1 lb light brown sugar
• 1 cup white sugar
• 5 large eggs
• 1 cup milk
• 3 cups plain flour
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 1 tablespoon vanilla
• 1 cup pecans, chopped
• Frosting
• 1/2 cup butter
• 1 cup light brown sugar
• 1/4 cup milk
• 1/2 cup pecans, chopped

1. Important: All ingredients must be at room temperature.
2. Mix butter and Crisco.
3. Add brown sugar, a little at a time, and beat well.
4. Add white sugar and beat until fluffy.
5. Add eggs one at a time.
6. Add vanilla.
7. Sift flour, salt and baking powder together.
8. Add flour mixture alternately with milk. Fold in pecans.
9. Pour into a greased tube cake pan.
10. Bake at 325F for 1 1/2 hours.
11. When cake comes out of oven, begin making frosting. (Frosting will harden if made first.)
12. While cake is warm, pour frosting over cake.
13. Frosting: Combine butter, brown sugar and milk in saucepan and cook 2 1/2 minutes after coming to a boil.
14. Remove from heat.
15. Add pecans and pour immediately over warm cake.

butter, crisco, light brown sugar, white sugar, eggs, milk, flour, salt, baking powder, vanilla, pecans, frosting, butter, light brown sugar, milk, pecans

Taken from www.food.com/recipe/caramel-nut-pound-cake-249966 (may not work)