1 1/2 c. shortening
1/2 c. sugar
3 c. flour
1/2 tsp. salt
1 c. chopped nuts
1 lb. brown sugar
5 eggs, separated
1/2 tsp. baking powder
1 c. milk
1 tsp. vanilla

In large bowl cream shortening and sugars, scraping sides often. Add egg yolks after each addition; beat until light and fluffy. Add dry ingredients alternating with milk, beginning and ending with flour. Stir in pecans and vanilla.

In small bowl, beat egg whites until soft peaks form; carefully fold into cake batter. Pour into greased and floured 10-inch tube or Bundt pan and bake 1 hour 30 minutes at 325 degrees or until cake tester inserted in center comes out clean.