1 c. butter
1/2 c. shortening
1 box light brown sugar
1 c. sugar
5 eggs
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. baking powder
3 c. sifted flour
1 c. milk
1 c. finely chopped nuts

Cream butter, shortening and 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; add alternately with milk, beginning and ending with flour. Add vanilla, then nuts, and blend well. Turn batter into a well-greased and floured 10-inch tube pan and bake at 325°F for 90 minutes or until cake tests done. Cool in pan 15 minutes before turning out of pan. Instead of 1 cup of butter and 1/2 cup shortening, I use 1 1/2 cups butter flavored Crisco.