Preparation:

Step 1: Toast the Pecans

1. Preheat your oven to 350°F (175°C).
2. Spread the pecans on a baking sheet in a single layer.
3. Bake for 8-10 minutes, stirring halfway, until they are fragrant and lightly toasted.
4. Allow the pecans to cool completely, then chop them finely.

Step 2: Prepare the Cake Batter

1. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
2. In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy (about 3-4 minutes).
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract and almond extract (if using).
5. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the chopped, toasted pecans.

Step 3: Bake the Cake

1. Grease and flour a bundt pan or tube pan thoroughly.
2. Pour the batter evenly into the prepared pan and smooth the top with a spatula.
3. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
4. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Step 4: Make the Vanilla and Caramel Glaze

1. In a small saucepan, combine brown sugar, heavy cream, and butter.
2. Cook over medium heat, stirring frequently, until the mixture comes to a boil.
3. Reduce the heat and simmer for 2 minutes.
4. Remove from heat and stir in the vanilla extract and salt.
5. Gradually whisk in the powdered sugar until smooth. Let the glaze cool slightly before using.

Step 5: Assemble and Decorate

1. Once the cake is completely cool, drizzle the glaze generously over the top.
2. Garnish with whole pecans and an optional drizzle of extra caramel for added elegance.