Total Time: 1 hr 25 mins
Servings: 16
Yield: 1 10 inch tube pan
Ingredients
For The Cake
- 2 1⁄4 cups light brown sugar, firmly packed
- 1⁄2 cup granulated sugar
- 1 cup butter, softened
- 1⁄2 cup shortening
- 2 teaspoons vanilla extract
- 5 large eggs
- 3 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 cup milk
- 1 cup pecans, chopped
For The Glaze
- 1⁄4 cup butter
- 1⁄2 cup light brown sugar, firmly packed
- 1⁄4 cup milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Directions
- Heat oven to 350°F Spray 10-inch tube pan with flour no-stick cooking spray. Combine 2 1/4 cups brown sugar, sugar, 1 cup butter, shortening and 2 teaspoons vanilla in large bowl; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition.
- Combine flour, baking powder and salt in medium bowl; mix well. Add flour mixture to butter mixture alternately with milk, beating well after each addition. Stir in pecans. Spread batter in prepared pan.
- Bake1 1/4 hours or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool 1 hour or until completely cooled.
- Melt 1/4 cup butter in small saucepan over medium-low heat. Add 1/2 cup brown sugar; cook 2 minutes, stirring constantly. Add 1/4 cup milk; bring to a boil, stirring constantly.
- Remove saucepan from heat. Stir in vanilla. Gradually stir in powdered sugar; blend until smooth. Drizzle over cooled cake.