Caramel Pecan Butter Cake

Preheat oven to 170 C / Gas 3. Grease and flour a 25cm tube cake tin.

Cream together 225g butter, 110g margarine, dark brown soft sugar and 200g caster sugar. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla.

Sift together 310g of the flour and baking powder. Add alternately with milk to the creamed mixture. Stir remaining flour with the chopped pecans, then fold into the cake mixture. Pour into prepared tin.

Bake in preheated oven for 60 to 90 minutes, or until a skewer inserted into the centre comes out clean. Let stand in tin 10 minutes, and then turn out onto a wire rack and cool completely.

To Make Icing: In a small saucepan, beat 220g dark brown soft sugar, 200g caster sugar, butter or margarine and milk together. Bring to the boil, and cook for one minute. Remove from heat, and stir in vanilla. Cool, then beat until thickened. Add a little milk if it too thick. Spread on cooled cake.