Caramel Pecan Pound Cake

• 1 cup butter, softened
• 2-1/4 cups packed brown sugar
• 1 cup sugar
• 5 eggs
• 3 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 cup finely chopped pecans
• Confectioners' sugar
• Fresh fruit, optional

1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat on low speed just until blended. Fold in pecans.
2. Pour into a greased and floured 10-in. tube pan. Bake at 325u0b0 for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Serve with fruit if desired.

butter, brown sugar, sugar, eggs, vanilla, allpurpose, baking powder, salt, milk, pecans, confectioners, fresh fruit

Taken from www.tasteofhome.com/recipes/caramel-pecan-pound-cake/ (may not work)