Granny's Nut Cake or Pecan Pound Cake

This is my favorite cake in the whole world.  Granny has baked them every year since she got the recipe from whom ever grannies get their special recipes from. She doesn't remember. Mom says she knows it's been baked for 60 years. I had said I wouldn't post it because it was an old family recipie and it should be kept in the family. Well, as time has gone on, Granny has quit using this recipie and has substituted a Yellow Cake Mix in place of my beloved holiday treat. You can do this too... Add 2 Cups of chopped pecans to your favorite cake mix. This year I decided to take up the spoon and continue to make it the Old Fashoined way.  Since I am the only one making it now, I decided to share it with you. For those willing to do it the hard way with me. I give you.
Pecan Pound Cake
Here's what you'll need.
One very large mixing bowl (a punch Bowl will work)
2 Loaf Pans or 1 large Tube Pan (Greased and Floured)
Rubber Spatula or Wooden Spoon 
Hand Mixer or Stand Mixer 
10 Eggs (Large) 
2 Cups Crisco shortning (unflavored) 
2 Cups Chopped Pecans(leave some larger pieces, add a table spoon of flour to this to help bind it in the cake) 
2 1/2 Cups Granulated Sugar 
3 Cups Plain Flour Sifted (not Self Rising) 
2 teaspoons Vanilla Extract 
1 teaspoon Almond Exrtact (do not leave this out) 
1 teaspoon salt 
2 Oz Evaporated Milk (Updated)  
   
Cream shortning, salt, sugar and extracts in your bowl. Add in Eggs two at a time.  Blend in the flour half a cup at a time.  Add Evaporated Milk (the mix is going to resemble a thick whipped frosting) Make sure your pecans are floured and mix them in slowly with a rubber spatula or wooden spoon.  Place 1/2 of the mixture in each Loaf Pan  Place into Preheated Oven at 325* for 1hr 20mins

DO NOT OPEN OVEN FOR FIRST HOUR

Cakes should be a walnut or dark golden brown  Stick with a toothpick or cake tester Allow to cool completely before removing from the pans Granny would cook these up ahead of time and put them in her freezer. If you do this, you should take them out a day or 2 before serving.