Caramel Nut Pound Cake - cooking recipe

Ingredients

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

Preparation

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