Brown Sugar Pound Cake

Directions

1. 1
   HEAT oven to 350F. Spray a 10-inch tube pan with flour no-stick baking spray. Set aside.
2. 2
   Spread the pecans for the cake and garnish in a single layer on a sheet pan. Toast for 6-8 minutes. Cool completely.
3. 3
   Combine 2 cups brown sugar, sugar, 1 cup butter, shortening and 2 teaspoons vanilla in a large mixing bowl. Beat with an electric mixer until light and fluffy.
4. 4
   Add eggs 1 at a time, beating well after each addition.COMBINE flour, baking powder and salt in medium bowl; mix well.
5. 5
   Add flour mixture to butter mixture alternately with milk, beating well after each addition. Stir in pecans.
6. 6
   Spread batter in prepared pan.BAKE 1 hours or until toothpick inserted in center comes out clean. Cool 10 minutes.
7. 7
   Remove from pan. Cool 1 hour or until completely cooled.GLAZE Melt cup butter in small saucepan over medium-low heat.
8. 8
   Add cup brown sugar; cook 2 minutes, stirring constantly.
9. 9
   Add cup milk; bring to a boil, stirring constantly.REMOVE saucepan from heat. Stir in vanilla. Gradually stir in powdered sugar; blend until smooth.
10. 10
    Drizzle over cooled cake.
11. 11
    Garnish with additional toasted pecans.