In a large mixing bowl, use an electric mixer to beat 1 cup of softened unsalted butter and 1¾ cups of granulated sugar together on medium speed for about 3-5 minutes until light and fluffy.

Add 4 large eggs to the creamed mixture, one at a time, mixing well after each addition, then stir in 1 teaspoon of vanilla extract and ½ teaspoon of almond extract.

In another bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.

Gradually add the dry ingredients to the wet mixture, alternating with 1¼ cups of buttermilk, mixing on low until just combined.

Gently fold in 1 cup of toasted chopped pecans.

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan. Pour the batter into the prepared pan.

Bake for 55-65 minutes, checking for doneness with a toothpick.

Let the cake cool in the pan for about 10-15 minutes, then invert onto a wire rack.

Melt ½ cup of unsalted butter in a saucepan, stir in ¼ cup of light brown sugar and ¼ cup of milk, bringing it to a simmer, then whisk in 1½ cups of sifted powdered sugar.

Pour the glaze over the cooled cake and sprinkle with ½ cup of additional chopped pecans.

Allow the glaze to set for about 10-15 minutes before slicing and serving.