Jewish Coffee Cake

Ingredients

• 1 stick butter or margarine
• 1/2 cup shortening
• 2 cups sugar
• 3 eggs
• 3 1/2 cups sifted flour
• 4 tsp. baking powder
• 1 tsp. salt
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• 1 cup chopped pecans
• 1/3 cup sugar
• 3 tsp. cinnamon
• 1 large can evaporated milk
• 1 tsp. vanilla

Glaze Topping:

• 3/4 cup powdered sugar
• 4 Tbsp. melted butter
• 1 tsp. vanilla
• dash salt

Directions

Cream together shortening and butter until light and fluffy. Add 2 cups sugar and cream with shortening and butter mixture. Add 3 eggs, one at a time, beating well after each. Sift together 3 1/2 cups flour, 4 tsp. baking powder, 1 tsp. salt. Add dry ingredients to cream mixture alternately with 1 can milk. Mix well after each addition. Add 1 cup chopped pecans and 1 tsp. vanilla. Set aside 1/3 cup sugar and 3 tsp. cinnamon. Grease and flour 10 inch tube pan. Put in 1/4 of batter, add 1/3 cinnamon-sugar mixture. Do this three times until all mixture is used. Begin and end with batter. Bake at 350 degrees F for 70 minutes. When cake is thoroughly cooled, add glazed topping.

For Glaze: Add just enough milk to thin. Glaze should be thin enough that when poured over cake it will lightly stream down sides.

By Robin from Washington, IA