Preheat your oven to 350°F (175°C). Grease and flour a Bundt or tube pan thoroughly.

In a large mixing bowl, cream unsalted butter, cream cheese, and brown sugar together on medium speed for about 4-5 minutes until pale and fluffy.

Add large eggs one at a time, mixing well between each addition and scraping down the sides of the bowl as necessary.

In a separate bowl, whisk together the all-purpose flour and baking powder until combined.

Gradually add the dry flour mixture to the creamed mixture, mixing on low speed just until incorporated.

Gently fold in toasted pecans using a spatula until evenly distributed.

Pour the batter into the prepared pan and smooth the top. Bake for approximately 90 minutes, checking for doneness.

Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.