1 c. butter, softened
1/2 c. shortening
1 lb. dark brown sugar
5 eggs
3 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 c. milk
2 c. chopped pecans
2 tsp. vanilla extract

Cream butter and shortening in bowl. Add brown sugar gradually, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix 2 1/2 cups flour, baking powder and soda. Add to creamed mixture alternately with milk, beating well after each addition. Coat pecans with 1/2 cup flour. Add pecans and vanilla to batter. Mix well.

Pour into greased and floured tube pan. Bake at 350 degrees for 1 1/4 hours or until cake tests done. Cool in pan for 10 minutes. Invert onto wire rack to cool completely.