Caramel Pound Cake

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 1 cup brown sugar packed
• 0.5 cup butter 
• 2.3 cups brown sugar dark packed
• 5  eggs 
• 0.5 cup evaporated milk 
• 3 cups flour all-purpose
• 1 cup milk 
• 1 cup pecans chopped
• 0.5 cup shortening 
• 1 teaspoon vanilla extract 
• 1 cup sugar white

Equipment

• frying pan
• sauce pan
• oven
• wire rack
• toothpicks

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
2. Cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar.
3. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla.
4. Sift 2 1/2 cups of the flour and baking powder.
5. Add alternately with milk to the creamed mixture. Stir 1/2 cup flour with the chopped pecans, then fold into the batter.
6. Pour into prepared pan.
7. Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean.
8. Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely.
9. To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together. Bring to a rolling boil, and cook for one minute.
10. Remove from heat, and stir in vanilla. Cool, then beat until thickened.
11. Add a little milk if it too thick.
12. Spread on cake.