Brown Sugar Pound Cake with Caramel Icing


 

1 box brown sugar
1 cup milk
1 cup white sugar
1 cup self-rising flour
1 cup vegetable shortening
2 cups plain flour
1 stick margarine
1 sp. vanilla flavoring
5 large eggs
1/2 t. maple flavoring
1 cup chopped pecans

Cream sugar, shortening and butter well. Add eggs one at a time, beating well after each. Combine flours and add alternately with milk. Add flavorings and nuts. Pour into a large tube pan and bake at 250 degrees for 2 hours, or 325 degrees for 1 1/2 hours. Do not open oven door before end of cooking time.

Caramel Icing:
1/2 cup butter
2 cups confectioner's sugar
1/4 cup milk
1 cup light brown sugar

Melt butter and brown; bring to full boil for two minutes. Stir constantly. Add milk and bring to boil again. When cool to lukewarm, add sugar and mix well. Pour over cake.