1 c. butter
1/2 c. shortening or butter
1 box (16 oz.) light brown sugar
1 c. granulated sugar
6 eggs
1 c. milk
3 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
Optional:
1 tsp. vanilla
1 c. chopped nuts

Cream butter and shortening until smooth and fluffy. Gradually add brown sugar and white sugar, beating thoroughly after each addition, beating until mixture looks light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Sift together flour, baking powder, salt and cinnamon. Add flour mixture and milk alternately to creamed mixture, beginning and ending with flour. Mix until well blended. Add flavoring and nuts (if using) and stir.

Pour batter into a well greased and floured 10 inch tube pan. Bake at 325 degrees for 1 1/4 hours or until done. Remove from oven. Cool 10-15 minutes and remove from pan. (Top will be crusty and nice gooey layer right underneath.) Makes one 10 inch Bundt size cake. Oven 325 degrees. Baking time 1 1/4 hours or until done.