Grease and flour baking pan(s) or spray with Baking Spray.

Place butter and shortening in the bowl of an electric mixer. Beat on MED speed until creamy. Gradually add sugars and beat until light and fluffy. Add eggs, 1 at a time. Beat, after each addition, just until incorporated.

In a large bowl, sift together flour, baking powder and salt.

In a small measuring cup, mix together the milk and vanilla.

Add the flour to the butter/sugar mixture alternately with the milk/vanilla mixture. Begin & end with the flour mixture.

Add in pecans, if using.

Place pan on the middle rack in a cold oven and set the temperature to 300°F.

Bake 1 hour 10 minutes, test with a toothpick, and check every 5 minutes thereafter. The cake is done when the toothpick inserted in the middle comes out with just a few crumbs attached.

Transfer cooked cake to a cooling rack 10-15 minutes. Remove from pan and cool completely on the wire rack.

Dust cake with powdered sugar or with glaze.

Melt butter in a medium saucepan over medium-low heat. Add brown sugar and cook 2 minutes, whisk constantly. Continue whisking and add the milk. Bring to a boil. Remove pan from heat and add the vanilla. Add the powdered sugar in ¼ cup increments, whisking after each addition. Whisk until drizzle is creamy and smooth. (Add more milk, if necessary, to desired thickness.) Pour glaze over cooled cake. Sprinkle with toasted pecans, if desired.

Enjoy!