16 oz. light brown sugar
1 c. sugar
1/2 c. shortening
1 c. butter
5 lg. eggs
3 c. plain flour
1 tsp. baking powder
1/2 tsp. salt
1 c. half & half
1 tsp. vanilla
1 c. chopped pecans

Preheat oven to 325 degrees. Cream sugar, shortening and butter. Add eggs, one at a time, beating well after each. Sift all dry ingredients together. Add to creamed mixture, mix well. Add half and half and vanilla, stir in pecans. Pour into greased and floured 10 inch bundt pan. Bake 1 1/2 hours. This cake freezes well.