Caramel Pound Cake

We had this cake at book club last night and it was wonderful. So by popular demand, here is the recipe!

Caramel Pound Cake

2 1/4 cups packed dark brown sugar
1 cup white sugar
3 cups all-purpose flour
1/2 tsp. baking powder
1 cup butter
1/2 cup shortening
5 eggs
1 cup milk
1 tsp vanilla extract
1 cup chopped pecans

Caramel Frosting

1 cup white sugar
1 cup packed brown sugar
1/2 cup butter
1/2 cup evaporated milk
1 tsp. vanilla extract

1. Preheat oven to 325. Grease and flour a 10 in. tube pan

2. To make cake, Cream butter, shortening, brown sugar, and white sugar. Add eggs one at a time and mix well after each addition. Stir in vanilla.

3. In a separate bowl mix flour and baking powder. Add flour mixture and milk alternatingly, mixing between each addition. Leave about 1/2 cup of flour in the bowl and stir in pecans. Fold pecan and flour mixture into batter. Pour into prepared pan.

4. Bake for 60-90 minutes, or until an inserted toothpick comes out clean. Let stand in pan 10 minutes, then turn out onto a wire rack and cool completely.

5. To make frosting: In a small saucepan, beat sugars, butter, and evaporated milk. Bring to a rolling boil, stirring constantly. Stir at a rolling boil for 1 minute. Remove from heat. Add vanilla. Let cool. Beat until thickened, add more milk if too thick. Spread on cake.