Step 1

Preheat oven to 325 degrees and spray a 15-cup Bundt pan with baking spray with flour.Or you can coat the pan with shortening and then dust it with flour.

Step 2

Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.

Step 3

Using an electric stand mixer with a paddle attachment, beat butter, shortening, brown sugar, and vanilla extract on medium-high speed for 3 to 5 minutes.

Step 4

Beat in eggs one at a time, beating until no yellow is visible before adding the next one and stopping several times to scrape down the sides of the bowl.

Step 5

With mixer on low, beat in the flour mixture in 3 additions, alternating with the buttermilk in 2 additions.

Step 6

Stir in the pecans.

Step 7

Transfer batter to prepared pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean.

Step 8

Let cool in pan for 10 minutes and then invert onto a cake stand or serving plate.

Step 9

Make the icing. Place butter, brown sugar, and milk in a medium saucepan. Cut the butter in pieces so it melts faster.

Step 10

Bring to a boil and boil for 1 minute stirring constantly.

Step 11

Remove from heat and stir in vanilla and confectioners' sugar. Continue to stir until all the lumps are out. This may take a few minutes.

Step 12

Stir in pecans. Once icing starts to thicken slightly, slowly pour it over the cake. If it is still too runny, let it cool a little more. But don't let it cool too much or it will be too thick.

Step 13

Garnish with pecans if desired.