Butter Cream Pecan Pound Cake

Instructions:

Preheat oven to 325°F (160°C). Grease and flour a bundt or tube pan.
Cream together butter, shortening, and sugar until light and fluffy.
Add eggs one at a time, beating well after each
In a separate bowl, combine flour, baking powder, and salt.
Add dry ingredients to the creamed mixture alternately with heavy cream, beginning and ending with flour
Stir in vanilla and toasted pecans.
Pour into prepared pan and bake for 1 hour 20 minutes (or until a toothpick comes out clean).
Cool in pan for 10–15 minutes, then remove and cool completely.