1 lb. light brown sugar
1/2 c. white sugar
1 c. butter
1/2 c. Crisco
5 eggs
3 c. flour
1 c. milk
1/2 tsp. baking powder
1 tsp. vanilla
1/2 c. chopped pecans
1/2 tsp. salt

Cream shortening and sugar. Add eggs, one at a time. Sift dry ingredients. Add alternately with milk. Bake at 300 degrees for 1 1/2 hours in loaf or bundt pan.

BUTTERSCOTCH FROSTING:

1 c. brown sugar
1/4 c. milk
1/2 tsp. vanilla
1/4 c. butter
1/4 tsp. salt
1/2 c. chopped pecans

Boil butter, sugar, milk and salt 3 minutes. Add nuts and vanilla. Pour over cake while still warm.