Pre-heat the oven to 160’C and grease and line a 2lb loaf tin
Beat together the stork and sugar until pale and fluffy.
Add the eggs one at a time, giving the mixture a good whisk in-between.
Fold in the remaining ingredients until combined
Pour the mixture into the tin, even it out and then bake in the oven for 30-35 minutes – until the cake is springy to touch and a cocktail stick comes out clean when inserted.
Allow the cake to cool in the tin and then tip it out to cool completely on a rack
While the cake is cooling make the icing by heating together the sugar and butter until boiling.
Boil it off for 2 minutes, continuing to stir.
Remove from the heat and add the milk and salt – being careful to stand back so the hot caramel doesn’t splash you.
Give it a frantic beating and then return to the heat one last time until the mixture is just boiling and then turn it off.
Sift in the icing sugar and set aside until your cake is cool.
Once cool, spread the icing over the top of the cake and sprinkle over a few extra pecans.