Very Good!!

1 cup butter, softened
1/2 cup shortening
1(16-oz.) package light brown sugar
5 eggs
1(5 oz.) can evaported milk
1/2 cup bourbon
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon vanilla bean paste(vanilla extract can be used)
2 tablespoon powdered sugar

1 cup butter, softened 1/2 cup shortening 1 (16-oz.) package light brown sugar 5 eggs 1 (5 oz.) can evaported milk 1/2 cup bourbon 3 cup s all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon vanilla bean paste(vanilla extract can be used) 2 tablespoon powdered sugar

1. Preheat oven to 325. Beat butter and shortening at medium speed with heavy duty mixer until creamy. Gradually add brown sugar, beating at medium speed until light and creamy. add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together evaported milk and bourbon in a bowl. In another bowl stir together flour, baking powder, and salt. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla bean paste. Pour batter into a greased and floured 10-inch(12-cup) Bundt pan.
3. Bake at 325 for 1 hour and 5 mins to 1 hour and 10 mins or until long wooden pick inserted comes out clean. Cool in pan on a wire rack 10-15 mins, remove from pan to wire rack. Cool completely(about 1 hour). Dust top with lightly with powdered sugar.