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Cream butter and shortening; gradually add sugar, beating until light and Fluffy. Add eggs, one at a time, beating well after each addition.
Combine 2 1/2 cups flour, baking powder, add soda & stir well. Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Dredge pecans in remaining ½ cup flour. Stir pecans and vanilla into batter. Pour into a greased and floured 10 inch bundt pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted
in center comes out clean. Cool in pan 10 to 15 minutes; remove froth pan, and let cool.
Yield: one 10-inch cake:
Creamy Holiday Glaze
MAKES ABOUT 1 1/2 CUPS
Prep Time: 5 minutes - Cook Time: 10 minutes
1/2 cup DOMINO Granulated Sugar
1/2 cup firmly packed DOMINO Dark Brown Sugar
1/2 cup whipping cream
1/2 cup butter
1 to 2 tablespoons dark rum or
1/4 teaspoon rum extract
COOK first 4 ingredients in a heavy saucepan under medium heat, stirring constantly, until butter melts and sugars dissolve. Increase heat; and bring to a boil; cook, stirring constantly, about 3 minutes or until slightly thickened. Stir in ruin. Cool slightly.
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