Old Fashioned Pound Cake

1 1/2 cups light brown sugar
1 cup of white sugar
3 sticks of butter (24 tablespoons or 1 1/2 cups), softened to room temperature (Be sure to save the wrappers from the butter. You can use these to grease your loaf pans.)
5 large eggs
1 cup of milk
3 cups of flour (plus a 1/4 cup to flour your loaf pan)
1/2 teaspoon of baking powder
1 teaspoon of vanilla
Optional: Add 1 cup of pecans, chopped

Preheat your oven to 325° F.
In a large bowl, cream butter and both sugars.
Add eggs one at a time, beating well after each addition. Your batter will look gloppie at first but continue to stir until you return the batter back to the original consistency when you creamed the butter and sugar.
Add milk and flour alternately, beating well.
Add baking powder.
Add vanilla.
Add chopped pecans.

Butter two large loaf pans. Pour batter into pans and bake for 1 1/2 hours, or until toothpick inserted comes out clean. You may need to place foil over the tops just before baking is finished to keep from over browning.
Allow to cool before unmolding.

Serves 20