Caramel Nut Pound Cake

Cream butter, shortening and brown sugar thoroughly. Gradually add white sugar and continue creaming. Add eggs, one at a time, beating thoroughly after each addition.

Combine baking powder, salt and flour. Add alternately with milk to creamed mixture, beginning and ending with flour.

Add vanilla and nuts. Blend well. Pour batter into a well-greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours or until cake tests done. Cool cake for 15 minutes before removing from pan. Dust with powdered sugar before serving, if desired.