Brown Sugar Banana Nut Pound Cake
1 cup vegetable shortening
1 cup of butter
1 box light brown sugar
1 cup white granulated sugar
5 large eggs
3 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
2 large ripened bananas
1 cup milk
2 cups chopped pecans
2 tsp. vanilla
Cream shortening and margarine. Add sugar, eggs (one at a time,
beating well after each). Sift dry ingredients together and add to
cream mixtue. Fold in mashed bananas. Add vanilla and 1 cup of
chopped pecans to batter. Put remaining nuts on top of batter.
Bake in a greased and floured large tube pan at 325 degrees for 1 )
and 1/2 hours or until done. Frost with caramel icing.
Caramel Icing
2 cups brown sugar, firmly packed
1/2 stick butter
1/2 cup milk
1 tsp. white corn syrup
1 tsp. vanilla
Combine sugar, milk, corn syrup, salt and butter in sauce pan.
Cook over medium heat without stirring, to soft ball stage when )
dropped in cold water. Remove from heat; cool and beat until
creamy. If too thin, add a small amount of powdered sugar.
Mildred Phillips