By Fiona Cairns
This moist cake rose to prominence in the 1970s and remains hugely popular. The flavours in the buttercream are a wonderful complement.
Preheat the oven to 160°C/fan 150°C/325°F/gas mark 3.
Oil a 23cm diameter, 7.5cm deep, round tin and line the base with baking parchment.
Scatter the pecans - both for cake and buttercream - on to a baking sheet and