2 large eggs

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2/3 cup low-fat (1% or 2% milk)

2 teaspoons pure vanilla extract

3/4 cup butter or margarine, (room temperature)

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 cup chopped pecans - (Toasted)

1. Separate the egg whites and yolks, (discard one of the yolks and save the other); set aside.  Lightly grease and dust with flour a 9x5x3 loaf pan.  In a small bowl, stir together the flour, baking powder, and baking soda.  Using a separate bowl, combine the milk, and vanilla.

2.  In a large bowl, using an electric mixer on medium, cream the butter, granulated sugar, and brown sugar together until light and fluffy, scraping the sides often as you mix.  Add the egg whites and beat well.  Add the egg yolk and beat well.  Using a wooden spoon, stir in one-third of the flour mixture, then half of the milk mixture.  Repeat, the then stir in the remaining of the flour mixture.  Gently stir in the pecans.

3.  Spread the batter evenly into the prepared pan. Bake for 55 to 60 minutes or until a toothpick inserted into the center of the cake, comes out clean.  Place the pan upright on a wire rack for about 10 minutes.  Using a sharp knife or a narrow metal spatula, loosen the sides of the cake from the pan, then invert the cake onto the rack to cool completely. 

Goes great with a cup of coffee on a cool Autumn morning or serve with vanilla ice cream or whipped topping for a nice dessert after supper.