1 c. butter, softened
1/2 c. shortening
2 c. firmly packed brown sugar
1 c. sugar
5 eggs
3 c. all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. milk
1/4 c. praline liqueur
1/2 tsp. vanilla extract
1 c. chopped pecans

Cream butter and shortening; add sugars, beating until light and fluffy. Add eggs, one at a time; beat after each addition. Combine dry ingredients, add to creamed mixture alternately with milk and liqueur, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla and pecans. Pour batter into greased and floured tube pan. Bake at 350 degrees for 1 1/2 hours or until cake tests done. Cool 15 minutes. Remove from pan and cool on wire rack.