- 1 1/2 cups butter (3 sticks)
- 2 cups light brown sugar
- 1 cup granulated sugar
- 5 eggs
- 2 teaspoons vanilla
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 3 cups all purpose flour
- 1 cup milk
- 1 cup light brown sugar
- 5 tablespoons butter
- 1/4 cup milk
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
- 3/4 cup chopped pecans
- Preheat oven to 325°F. Coat a 12 cup bundt pan heavily with nonstick spray. Alternately you can grease the pan with shortening and lightly dust with flour. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars together until light and fluffy on medium speed. Add in the eggs, vanilla, salt, and baking powder and mix until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in 1 cup of the flour and 1/2 cup milk. Mix for 20 seconds and add in 1 more cup of flour and the remaining 1/2 cup of milk and mix for 20 seconds and finally add in the last cup of flour. Mix for 30 seconds until combined, scraping the sides of the bowl as necessary.
- Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 15-20 minutes and then invert the pan onto a cake plate.
- In a medium sauce pot over medium heat whisk together the brown sugar, butter, and milk. Bring the mixture to a boil and boil for 1 minute. Remove the pot from the heat and whisk in the vanilla and powdered sugar until there are no lumps.
- Allow the icing to cool for 5 – 10 minutes to thicken slightly and then stir in the chopped pecans.
- Pour the icing on top of the cake evenly.
- Allow the icing to set and serve.
You can pour the icing onto a warm or cooled cake. Note that the icing will melt the warmer the cake is, which means more icing will pool at the bottom and in the middle of the cake. So I recommend pouring it on when the cake is mostly cooled.
Also, I used Candied Pecans when I photographed this recipe, as it was what I had on-hand. But I have often used regular pecans or even toasted pecans when making this recipe.