Caramel-Nut Pound Cake

1/2 lb. butter
3 cups all-purpose flour
1/2 cup Crisco
1/2 tsp. salt
1 (1 lb.) box light brown sugar
1 Tbsp. vanilla
1 cup white sugar
1/2 tsp. baking powder
5 large eggs
1 cup pecans, chopped
1 cup milk

Cream butter and shortening. Add brown sugar a little at a time. Beat well. Add white sugar and beat until light and fluffy. Add eggs, one at a time.

Sift together flour, baking powder and salt. Add to mixture, alternating with milk. Add vanilla and nuts.

Bake in tube pan 1- 1/2 hours at 325° degrees.