Caramel Pound Cake Recipe

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.

Cream together 1cup butter or margarine shortening brown sugar and 1 cup white sugar. Add eggs one at a time beating well after each addition. Stir in 1 teaspoon vanilla.

Sift 2 1/2 cups of the flour and baking powder. Add alternately with milk to the creamed mixture. Stir 1/2 cup flour with the chopped pecans then fold into the batter. Pour into prepared pan.

Bake in preheated oven for 60 to 90 minutes or until a toothpick inserted into the center comes out clean. Let stand in pan 10 minutes and then turn out onto a wire rack and cool completely.

To Make Frosting: In a small saucepan beat 1 cup brown sugar 1 cup white sugar butter or margarine and milk together. Bring to a rolling boil and cook for one minute. Remove from heat and stir in vanilla. Cool then beat until thickened. Add a little milk if it too thick. Spread on cake.