Caramel Pecan Pound Cake

"I'll have what she is having" 
or
"It is so nice when you can sit with someone and not have to talk"
or
"I thought you didn't believe men and women could be friends"
or
"There are two kinds of women: High maintenance and low maintenance" 

Well, I bet you are guessing where I am headed. Back to 1989 New York City. When Harry met Sally, we all fell in love. Since then I have said it aloud several times - I am proud to partake of your pecan pie. Aloud in my head. Always ending with a glint in the eye with a whoop in my stride. And the word "PECAN" stayed. All these years later I bring to you a recipe; A Caramel PECAN pound cake. It is fingerlickingly tempting! Hurry! Preheat your oven.

Cream 100 g butter with 11/2 cups brown sugar for 4 minutes or so. Now add 5 eggs, but add one at a time while whisking with the electric whisk at mid speed. Flavour with 2 tsp vanilla extract. 

In another bowl mix 2 cups all purpose flour, 2 tsp baking powder and a pinch of salt. Sieve and add to the above bowl. Gently fold it all in and then add 1 cup of butter milk and continue folding. Chop a cup of pecan nuts and tumble them in and once again blend it all in.

Use a bundt pan. Grease with oil and pour the batter in. Bake at 180-200 degrees C for 30-35 mins. The baking time does vary from oven to oven. use the needle technique to check for perfect baking.

Time to get a glaze ready. In a semi deep pan melt 1/2 brown sugar and then add 4 tbsp butter. Stir continuously. To this golden heaven smelling sauce add 2 tbsp corn syrup and 2 tbsp cream. With a spatula mix well and throw in half a cup of chopped pecan nuts. 

Once the cake is ready and is at room temperature, glaze it with the caramel sauce. 

Where is your cake knife?