Caramel Nut Pound Cake - cooking recipe

Ingredients

1/2 c. butter, softened
1/2 c. margarine or shortening
1 (16 oz.) pkg. light brown sugar
5 large eggs
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1 Tbsp. vanilla extract
1 1/2 c. finely chopped nuts

Preparation

Cream butter and margarine; gradually add sugar, beating at medium speed with electric mixer until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour.
Mix just until blended after each addition.
Stir in vanilla and nuts.
Pour batter into a greased and floured 10-inch tube pan.
Bake at 325\u00b0 for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
Cool cake in pan 10 to 15 minutes; remove from pan and cool completely.
Yields one 10-inch cake.