• Beat butter and shortening with an electric mixer until creamy & fluffy.
• Mix both sugars together and gradually add to the buttery mixture beating until creamy.
• Add eggs one at a time, mixing well until the yolk disappears.
• Sift together flour, baking powder and salt.
• Mix the dry ingredients into the butter and sugar mixture, alternating with milk and ending with flour. Beat batter at medium speed until well blended.
• Stir in the vanilla and toasted pecans. Mix well.
• Prepare the 12 cup tube pan by buttering and sugaring the pan.
• Pour the cake batter into the prepared pan. This pound cake gets its start in a cold oven. Place the cake into a cold oven and set the oven temperature to 300 degrees Fahrenheit,
• Bake the cake for 1 hour and 40–50 minutes. Test the cake with a cake tester or a wooden toothpick by inserting into the center of the cake. If the cake tester or toothpick comes out clean, then the cake is done.
• Cool the cake in the cake pan on a cooling rack for 10–15 minutes. Next, invert the cake onto a cooling rack and allow it to cool completely before serving or storing.

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