My Mississippi friend introduced me to this recipe! Instant hit!

Instructions

Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.

Cream butter, oil, and sugar until light and fluffy (about 3–4 minutes).

Add eggs one at a time, mixing well after each.

In a separate bowl, combine flour, baking powder, and salt.

Alternate adding flour and milk to the butter mixture, starting and ending with flour. Stir in vanilla and toasted pecans.

Pour batter into prepared pan and bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean.

Cool cake for 15 minutes before inverting onto a wire rack.

Make the Caramel Glaze:

In a small saucepan, melt butter over medium heat.

Stir in brown sugar and milk; bring to a gentle boil for 2 minutes while stirring.

Remove from heat and whisk in vanilla.

Let it cool slightly until thickened, then pour warm glaze over the cooled cake.

Tip:

Toast the pecans in a dry skillet for a few minutes before adding them — it intensifies the nutty flavor beautifully.