Categories: cake
Ingredients
- 3 1/2 c flour, sifted
- 1/2 t baking powder
- 1 c butter, softened
- 1/2 c vegetable shortening
- 3 1/4 c brown sugar, lightly packed
- 5 eggs (room temperature)
- 1 c milk (room temperature)
- Butter pecan frosting
Directions
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eheat oven to 325. Grease and flour a 10-in bundt pan.
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Sift flour and paking powder onto wax paper.
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Beat butter, shortening and sugar in a large bowl with electric mixer at medium speed until smooth. Beat in eggs, one at a time, until mixture is fluffy.
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Add flour mixture 1/3 at a time, alternately with milk just until blended.
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Pour batter into prepared pan.
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Bake in preheated oven for an hour and a half or until the top springs back when lightly pressed with fingertip.
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Cool cake in pan on wire rack 15 minutes. Loosen around edge and tube with knife; invert cake on wire rack, shake gently, remove pan and cool cake completely.
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Frost with butter pecan frosting, allowing it to drip down sides and center.