Begin by softening ½ cup of unsalted butter and beat it with 1 cup of granulated sugar until light and fluffy.

Add 2 large eggs to the mixture one at a time, followed by 1 teaspoon of vanilla extract and ½ teaspoon of almond extract.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and a pinch of salt.

Gradually add the dry mixture to the wet mixture, alternating with ½ cup of buttermilk.

Fold in 1 cup of toasted, chopped pecans gently into the batter.

Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by greasing and flouring it.

Pour the batter into the loaf pan and bake for 55-65 minutes until a toothpick comes out clean.

Cool the loaf in the pan for 10-15 minutes before transferring to a wire rack.

To make the glaze, melt ¼ cup of unsalted butter, stir in ½ cup of brown sugar and 2 tablespoons of milk until smooth.

Once cooled, pour the glaze over the cake and top with additional toasted pecans.