5 lg. eggs
1 c. granulated sugar
1 pkg. light brown sugar
3 c. cake flour
1 c. milk
1/4 c. Crisco
1/2 lb. butter (2 sticks)
1/2 tsp. baking powder
1/2 tsp. salt
1 tbsp. vanilla
1 c. pecans (chopped)

Cream butter and Crisco, add sugar and beat until light and fluffy. Add eggs one at a time, beat well after each. Beat 3 minutes. Sift together dry ingredients. Add alternately with milk, add vanilla and nuts. Pour into a greased and floured 10 inch tube pan. Bake 1 1/2 hours at 325.

Special Note: I use plain flour, sift flour 3 or 4 times, then measure 3 level cups. Sometimes I use 1/2 stick butter and 1/2 creamery butter. Add more nuts if desired.