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

1. eheat oven to 325. Grease and flour a 10-in bundt pan.

2. Sift flour and paking powder onto wax paper.

3. 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.

4. Add flour mixture 1/3 at a time, alternately with milk just until blended.

5. Pour batter into prepared pan.

6. Bake in preheated oven for an hour and a half or until the top springs back when lightly pressed with fingertip.

7. 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.

8. Frost with butter pecan frosting, allowing it to drip down sides and center.

Email to a friend | Print this recipe | Back