Preparation Steps

• Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
• In a separate bowl, whisk together the flour, baking powder, and baking soda.
• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
• Stir in the chopped pecans.
• Pour batter into the prepared pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
• While the cake is baking, make the glaze. In a saucepan, combine brown sugar and water, then heat over medium heat. Once the brown sugar is dissolved, add the butter and let it melt.
• Once the cake is out of the oven, drizzle the glaze over the cake. Let the cake cool completely before slicing and serving.