Cake

1. Set your oven to 190°C/ 374°F
2. Rub some soft butter in the bundt pan & sprinkle flour
3. Sift all the dry ingredients
4. Cream butter for a few minutes
5. Add the sugars & oil & cream well
6. Add the eggs 1 at a time, beating until just mixed
7. Add the vanilla essence, then mix carefully
8. Add ½ the flour mixture & ½ of the buttermilk, and fold it in gently until just mixed
9. Add the rest of the flour, buttermilk & pecan nuts, then fold in.
10. Beat it slowly until just mixed, and no lumps remain
11. Pour the mixture into the prepared bundt pan
12. Place it in the oven & lower the heat to 170°C /338°F
13. Bake the cake for about 55 minutes or until the skewer comes out clean.
14. Leave the cake in the tin to cool down a bit before tipping it out of the tin onto a wire rack.

Butterscotch topping

1. Add the sugar to a thick-based saucepan, on low heat, caramelize the sugar while stirring continuously, and brush the sides with a wet rubber spatula.
2. When the sugar is all melted and has a darkish caramel color, take it off the heat & add the butter, 1 block at a time, add the vanilla & place it back on low heat, beat until well combined, then add the cream & simmer on low.
3. Stir continuously until it thickens (about a minute)
4. You can add more cream for a thinner consistency
5. Pour over the cooled cake while the sauce is warm, otherwise, it gets too thick
6. Decorate with sliced pecan nuts