Pecan Pie Pound Cake Recipe

1 cup butter, at room temperature
⅓ cup solid vegetable shortening
2 cups brown sugar
1 cup granulated sugar
6 large eggs
3 cup all purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup whole milk
½ cup heavy whipping cream
¾ cup caramel bits
1 cup sugared pecans, chopped (See link in post)
1 tablespoon vanilla extract
*Caramel Sauce see link in post
¾ cup whole pecans top garnish
Spray a tube pan with non-stick spray or spread an even coat of solid vegetable shortening then dust with flour.
Preheat oven to 350 degrees F
Cream butter, shortening, brown sugar and granulated sugar together until smooth.
In a bowl, add the all purpose flour, baking powder and salt. Whisk to combine and set aside.
Combine whole milk, heavy whipping cream and vanilla in a small bowl.
Add eggs to sugar mixture one at a time beating well after each addition. (Beat about 30 seconds after each addition.)
Add the flour mixture alternately with the milk mixture, beginning and ending with flour. (You add ⅓ of flour, ½ of milk, ½ of flour, ½ of milk and last ⅓ of flour.)
Pour ½ batter into tube pan.
To remaining batter add pecans and caramel bits, fold to combine.
Pour remaining batter in tube pan.
Bake 80 to 85 minutes at 350 degrees or until cake skewer inserted into cake comes out clean or with dry crumbs.
Allow cake to sit in pan on a wire rack 20 minutes before inverting on a serving tray to cool completely.
Top with Caramel Sauce and pecans.