Cream Butter and Sugar: In a large mixing bowl, combine 1 cup of softened unsalted butter and 1¾ cups of granulated sugar. Beat using an electric mixer on medium speed for 3 to 5 minutes until light and fluffy.

Incorporate Eggs: Add 4 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract and ½ teaspoon of almond extract.

Combine Dry Ingredients: In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.

Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with 1¼ cups of buttermilk until just combined.

Fold in Pecans: Gently fold in 1 cup of toasted, chopped pecans into the batter.

Prepare Loaf Pan: Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Bake Cake: Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes or until a skewer inserted in the center comes out clean.

Cool the Cake: Allow the loaf to cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.

Make Glaze: In a saucepan, melt ½ cup of unsalted butter, stir in ¼ cup of light brown sugar and ¼ cup of milk, simmer until smooth.

Finish Glaze: Remove from heat, stir in 1 teaspoon of vanilla extract, gradually add 1½ cups of sifted powdered sugar until smooth.

Glaze Cake: Once cooled, pour the glaze over the cake and sprinkle with ½ cup of toasted, chopped pecans.