Caramel Nut Pound Cake

1 c. butter or margarine, softened
1/2 c. shortening
2 c. firmly packed brown sugar
1 c. sugar
5 eggs
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tbsp. vanilla extract
1 c. chopped nuts
Powdered sugar

Cream butter and shortening. Gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating after each addition. Combine flour, baking powder and salt. Add to cream mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla and pecans. Pour batter into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1 1/2 hours or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan. Cool on wire rack. Sprinkle with powdered sugar. .

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