Review of last recipe (photo above) - Yikes!  What is it?!?  Normally, I plate the blogged recipe by itself, but in this case, I forgot, and it looks abit scary along side my broccoli and noodles.  It was good, but nothing I'd make again.

TODAY'S RECIPE - BROWN SUGAR POUND CAKE
This recipe is part of a cookbook entitled, The Washington Cookbook, which was published at the end of 1982.  The recipes in that cookbook were obtained from embassies, politicians and their wives, present and former First Ladies, as well as the White House chef.  Sounds like one delicious cake!

Bake at 325 degrees for 1 1/2 hours
Serves 24

3 1/2 cups sifted flour
1/2 tsp baking powder
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
1 lb + 1 cup light brown sugar, firmly packed
5 eggs, room temperature
1 cup milk, room temperature
Butter Pecan Frosting (recipe follows)

Preheat oven to 325 degrees.  Grease and lightly flour a 10" bundt pan.

Sift flour and baking powder onto wax paper.

Beat butter, shortening and brown sugar in a large  bowl with electric mixer at medium speed until smooth.  Beat in eggs, one at a time, until mixture is fluffy.

Add flour mixture, 1/3 at a time, alternating with milk, just until blended.  Pour batter into prepared pan.

Bake for 1 1/2 hours, or until top springs back when lightly pressed with fingertip.

Cool cake in pan on wire rack for 15 minutes.  Loosen around edge and tube with  knife, invert cake on wire rack, shake gently, remove pan and cool cake completely.

Prepare Butter Pecan Frosting.

Spread frosting over top of cake, allowing it to drip down sides and center.

Butter Pecan Frosting:  Brown 1 cup chopped pecans in 1/2 cup (1 stick) butter in heavy saucepan.  Let cool.  Stir in 2 cups sifted confectioners' sugar.  Stir in enough milk so frosting is creamy.