1 cup salted butter softened
1/2 cup solid vegetable shortening
2 cup packed light brown sugar
1 cup granulated sugar
2 tsp pure vanilla extract
6 large eggs
3 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup whole buttermilk
1 1/2 cup toasted roughly chopped pecans
1/2 cup toffee bits
Praline glaze: Made in a 1100 watt microwave
2 Tbsp salted butter
1/2 cup packed light brown sugar
1/4 cup heavy cream
1 tsp pure vanilla extract
1/4 cup finely chopped toasted pecans
Do not preheat the oven. Liberally butter and flour a tube pan. Set aside. (See Cook’s note)
In the bowl of a stand mixer cream together the butter, shortening, vanilla, brown and granulated sugars. Beat for 2 minutes or until creamy and light beige in color..
Add the eggs one at a time beating well after each addition stopping to scrap the sides of the bowl as needed.
Sift together the flour, baking powder and salt. Lower the speed of the mixer and add to the creamed mixture alternately with the buttermilk. After all has been added increase the speed of the mixer to medium and beat until fully combined around 45-60 seconds.
By hand mix in 1 12 cup pecans and toffee bits. Spread into the prepared pan.
Place the cake into a cold oven. Bake at 325F for 1hr 30min to 1hr 45min or until a long skewer inserted into the center comes back clean.
Cool in the pan on a cooling rack for 30 minutes then turn onto the rack to cool completely.
To make the glaze. In a deep microwave safe bowl melt the butter in the microwave. Whisk the brown sugar and heavy cream into the melted butter then return to the microwave..
Cook on high for 2 minutes. Remove from the microwave and stir in the vanilla and 1/4 cup pecans. Allow to cool slightly then drizzle over the cake.