Preheat the oven to 350°F (180°C) and butter and flour a 9x5-inch (12½x23cm) loaf pan. Set aside.

To make the pound cake: In a large bowl or mixer, cream together the butter and brown sugar for a few minutes, until fluffy.

Add the eggs, one at a time, and then add the vanilla extract and beat until fully mixed.

In a separate large bowl, whisk the flour, baking powder, and salt together, and then add to the butter mixture in three increments.

Once the batter is evenly combined, fold in the pecans and spread into the prepared pan.

Bake for 50-60 minutes, until a wood skewer inserted into the center, comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Once the cake is cooled, make the glaze: cook the butter, brown sugar, water, and maple syrup over medium heat until the butter and brown sugar melt.

Remove from the heat and whisk in the powdered sugar. If the glaze seems too thick, add water a few drops at a time until you get the consistency you want. If it seems too thin, add powdered sugar, 1 teaspoon at a time until the desired thickness is reached.

Drizzle the warm glaze on top of the cake and let set before slicing. Store in an airtight container at room temperature for up to 3 days.