1 1/2 c. finely chopped pecans
1 lb. pkg. brown sugar
1 c. granulated sugar
2 sticks butter
1/2 c. vegetable shortening
4 eggs
3 c. all-purpose flour
1 tbsp. baking powder
1/4 tsp. salt
1 c. milk
1 tsp. vanilla extract

Preheat oven to 350 degrees. Grease and flour 10 inch tube pan. Sprinkle 1/2 cup pecans over bottom of pan. Set aside.

Combine sugars, butter and shortening, cream until light and fluffy. Add eggs, one at a time, beating well after each. Sift dry ingredients, add to creamed mixture, alternating with milk. Add vanilla, then fold in remaining 1 cup pecans. Spoon into prepared pan. Bake 1 1/2 hours or until cake tests done. Cook in pan 10 minutes, then cool on wire rack.