1 (19 ounce) can sliced pecans, drained
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup packed light brown sugar
1/2 cup butter, softened
1 cup packed light brown sugar
1/2 cup packed light brown sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup chopped pecans
In a large bowl, mix pecans, butter, brown sugar, brown sugar, butter, brown sugar, brown sugar, light brown sugar, light brown sugar, and light brown sugar. Mix until well blended. Stir in the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, pecans, and vanilla. Pour mixture into the prepared pan. Chill in refrigerator for at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.