Preheat and Prepare: Start by preheating your oven to 325°F. Grease a tube pan thoroughly to ensure the cake releases smoothly.
Cream Butter and Sugars: In a large mixing bowl, cream together the butter, sugar, and brown sugar until smooth and fluffy, which should take about 3 to 7 minutes.
Add Eggs and Flavors: Introduce the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla and pound cake extracts for that signature flavor.
Combine Dry and Wet Ingredients: Alternately add the flour and buttermilk to the creamed mixture, starting and ending with flour, to create a smooth batter. This process ensures the cake’s moist texture.
Fold in Pecans: Gently stir in the toasted, chopped pecans, distributing them evenly throughout the batter.
Bake to Perfection: Pour the batter into the prepared tube pan. Bake in the preheated oven for approximately 1 hour and 10 minutes. Begin checking at 45 minutes; a toothpick inserted into the center should come out clean when it’s done.
Cool and Glaze: Allow the cake to cool in the pan on a wire rack for 20 minutes before transferring it to a cake plate. While the cake cools, prepare the glaze by beating together powdered sugar, butter, cream cheese, and half and half until smooth.
Finish with Glaze: Once the cake is completely cooled, drizzle it with the thick glaze, allowing it to cascade down the sides for a visually stunning and delicious finish.
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