1 c. (2 sticks) butter, softened
1/2 c. shortening
1 lb. light brown sugar (about 2 1/4 c., firmly packed)
1/2 c. sugar
5 eggs
2 tsp. vanilla
3 c. sifted Martha White all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 c. milk
1 c. chopped pecans
Caramel Glaze, below

Preheat oven to 350 degrees. Grease and flour a 10 inch tube pan. Cream butter, shortening and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla. Sift together flour, baking powder and salt; add alternately with milk to creamed mixture, beginning and ending with dry ingredients. Fold in nuts.

Spoon batter into prepared pan. Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, turn out onto wire rack and cool completely. Drizzle with Caramel Glaze and garnish with pecan halves, if desired.

CARAMEL GLAZE:

1/4 c. (1/2 stick) butter
1/2 c. firmly packed brown sugar
1/4 c. milk
2 c. sifted confectioners' sugar
1 tsp. vanilla