Preheat your oven to 325 degrees and spray a 15-cup Bundt pan with baking spray that contains flour. Alternatively, you can coat the pan with shortening and then dust it with flour. This step is crucial to ensure the cake releases smoothly from the pan.
In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Setting this mixture aside allows the leavening agents to be evenly distributed throughout the cake later.
Using an electric stand mixer with a paddle attachment, beat butter, shortening, brown sugar, and vanilla extract on medium-high speed for 3 to 5 minutes until the mixture is light and fluffy. This step is essential as it incorporates air into the batter, making the cake light.
Add in the eggs one at a time, beating until no yellow is visible before adding the next one. Don’t forget to scrape down the sides of the bowl a few times to ensure even mixing.
With the mixer on low speed, gradually beat in the flour mixture in three additions, alternating with the buttermilk in two additions. Start and end with the flour mixture. This method helps maintain the cake’s structure while allowing it to stay moist.
Stir in the coarsely chopped toasted pecans by hand. This ensures they’re evenly distributed without overmixing the batter.
Transfer the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on the cake as it bakes; the aroma will be heavenly!
Once done, let the cake cool in the pan for 10 minutes. Then, carefully invert it onto a cake stand or serving plate. This gives you a beautiful presentation.
To make the icing, place the butter, brown sugar, and milk in a medium saucepan. Cut the butter into pieces to help it melt faster. Bring the mixture to a boil, stirring constantly for about 1 minute.
Remove from heat and stir in vanilla extract and confectioners' sugar. Keep stirring until all lumps are gone, which may take a few minutes. Once it’s smooth, stir in the chopped toasted pecans.
Once the icing starts to thicken slightly, slowly pour it over the cooled cake. If it’s too runny, let it cool a bit more. Just be careful not to let it cool too much, or it will become too thick to spread.
Garnish with whole pecans if desired, and then slice yourself a piece of this divine cake!
