• 1 lb. light brown sugar
• 1/2 c. white sugar
• 1 c. margarine
• 1/2 c. Crisco
• 5 eggs
• 3 c. flour
• 1 c. milk
• 1/2 tsp. baking powder
• 1 tsp. vanilla
• 1/2 c. chopped pecans
• 1/2 tsp. Salt
• BUTTERSCOTCH FROSTING
• 1 c. brown sugar
• 1/4 c. milk
• 1/2 tsp. vanilla
• 1/4 c. butter
• 1/4 tsp. salt
• 1/2 c. chopped pecans

1. Cream shortening and sugar. Add eggs, one at a time. Sift dry ingredients. Add alternately with milk.
2. Bake at 300 degrees for 1 1/2 hours in loaf or bundt pan.
3. Boil butter, sugar, milk and salt 3 minutes. Add nuts and vanilla. Pour over cake while still warm.

This cake is one of many cakes that I make during the holiday season. My sisters, niece and nephews just love this poundcake.