Instructions
1. Toast the Pecans:
Preheat your oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 6–8 minutes, stirring once, until fragrant. Set aside to cool.
2. Prepare the Cake Batter:
Cream butter, shortening, sugar, and brown sugar together until light and fluffy (about 4 minutes).
Add eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt.
Add dry ingredients alternately with milk, beginning and ending with flour.
Mix in vanilla and butter extracts, then fold in toasted pecans.
3. Bake:
Pour batter into a greased and floured bundt or tube pan.
Bake at 325°F (165°C) for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
4. Make the Caramel Glaze:
In a small saucepan, melt butter and brown sugar over medium heat. Bring to a gentle boil, stirring constantly for 2 minutes.
Stir in milk and return to a boil. Remove from heat and stir in vanilla.
Gradually whisk in powdered sugar until smooth and pourable.
Pour warm glaze over the cooled cake.
To Serve:
Slice and serve with a scoop of vanilla ice cream or a dollop of whipped cream. This cake tastes even better the next day as the caramel seeps deeper into every bite.
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