From Patricia Mitchell’s article on baked holiday desserts.
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Ingredients
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1 cup butter, softened
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1/2 cup shortening
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2-1/4 cups packed dark brown sugar
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5 eggs
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3 cups all-purpose flour, divided
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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3/4 cup milk (not skim or 1%)
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2 cups chopped pecans
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2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour a 10-inch tube pan or 12-cup Bundt pan (or use baking spray that contains flour).
- Cream butter and shortening. Gradually add the sugar, and beat until light and fluffy, 4 to 5 minutes. Add the eggs, one at a time, beating well after each addition.
- Combine 2-1/2 cups of the flour, baking powder, baking soda, and stir well. Add to the creamed mixture alternately with the milk, beginning and ending with the flour mixture.
- Dredge the chopped pecans in the remaining 1/2 cup flour (this is to keep the pecans suspended in the batter and not sinking to the bottom). Stir pecans and vanilla into batter.
- Pour batter into prepared pan and bake in preheated oven for 1 hour and 15 minutes, or until a cake tester inserted in center comes out clean.
- Cool in pan 10 to 15 minutes. Remove from pan and allow to cool.
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