Willard Scott's Brown Sugar Pound Cake

• 1/2 pound butter, unsalted room temperature
• 3 1/2 cups flour, all-purpose
• 1/2 teaspoon baking powder
• 1/2 cup vegetable shortening
• 1 cup milk
• 5 large eggs at room temperature
• 1 pound brown sugar, light plus 1 cup

1. Cream together butter and shortening.
2. Add eggs, one at a time, creaming after each addition.
3. Add sugar and beat well.
4. Sift together flour and baking powder.
5. Add flour mixture alternately with milk to sugar mixture.
6. Bake in greased and floured 10 inch tube pan at 325 degrees for 1 hour and 10 minutes to 1 hour and 30 minutes.
7. Cool in pan on wire rack.
8. Remove cooled cake.
9. Freeze or refrigerate, if desired.
10. *To frost: return to room temperature if frozen.
11. Spread Pecan Frosting on top of cooled cake.
12. PECAN FROSTING: 1 cup chopped pecans 1 pound box confectioners 1/4 pound unsalted butter sugar Milk to thin Toast pecans in butter until they brown.
13. Let cool a little, then mix with confectioners' sugar.
14. Add enough milk to thin to spreading consistency.
15. Spread on top of cooled cake.
16. Some of the frosting should drip down the sides and center, but should be spread only on the top.
17. Refrigerate, if desired.
18. *Photo: Willard Scott Puppet by The Muppets

butter, flour, baking powder, vegetable shortening, milk, eggs, brown sugar

Taken from recipeland.com/recipe/v/willard-scotts-brown-sugar-poun-54103 (may not work)