1/2 lb. (2 sticks) butter
1/2 c. shortening
1 lb. light brown sugar
1 c. granulated sugar
5 eggs
1/2 tsp. baking powder
1/2 tsp. salt
3 c. flour, sifted
1 c. milk
1 tbsp. vanilla
1 c. nuts, finely chopped (black walnuts or pecans or 1/2 c. each)

FROSTING:

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

Preheat oven to 300 degrees. Grease and flour a 10-inch tube pan.

To make cake: Cream butter, shortening, and light brown sugar thoroughly. Gradually add granulated sugar. Continue creaming. Add eggs, one at a time, beating thoroughly after each addition. Sift baking powder and salt with flour, adding alternately with milk, beginning and ending with flour. Stir in vanilla, then nuts and blend well. Pour batter into prepared pan. Bake at 300 degrees for 90 minutes or until cake tests done. Cool in pan 15 minutes before removing.