4 (2 ounce) squares unsalted butter, melted
2 cups milk
1 cup white sugar
1 2/3 cups packed light brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 cup chopped pecans
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch square pan. Sift together the flour, baking powder, baking soda, baking soda, salt and cinnamon.
In a large bowl, cream together the butter, sugar, brown sugar and 1 2/3 cup flour. Beat in the sifted flour, 1/2 cup at a time, mixing after each addition. Beat in the egg, 1/2 cup at a time, mixing after each addition. Combine the 1 1/2 cup flour with the remaining 1/2 cup flour, mix well. Fold in the pecans, 1 1/2 cup at a time, mixing after each addition. Spread evenly into the prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan on wire racks.
To make the icing: In a large bowl, combine 1/2 cup brown sugar, egg, flour, baking powder, baking soda, salt and nutmeg. Beat well. Fold in pecans. Spread icing over cake.