1/2 cup shortening

1-1/4 cups sugar

2 large eggs

1 (8 oz.) carton sour cream

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 cup chopped pecans

2 tablespoons sugar

1 teaspoon ground cinnamon

Powdered sugar

 

Beat butter and shortening at medium speed with an electric mixer abaout 2 minutes or until creamy.  Gradually add 1-1/4 cups sugar, beating at medium speed 5 to 7 minutes.  Add eggs, one at a time, beating just until yellow disappears.  Add sour cream, mixing until blended. 

 

Combine flour and next 3 ingredients; gradually add to butter mixture, mixing until blended.  Stir in vanilla.  Spoon half of batter into a greased and floured 8-inch tube pan.  Combine pecans, 2 tablespoons sugar, and cinnamon; sprinkle half of mixture over batter.  Repear procedure with remaining batter and pecan mixture.

 

Bake at 350 deg. for 55 minutes.  Cool in pan on a wire rack 10 to 15 minutes; remove from pan and let cool completely on wire rack.  Sprinkle with powdered sugar.