Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2 x 8 1/2 loaf pan. In a large bowl, using an electric mixer, beat butter and both sugars on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add maple syrup, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down as needed. Fold pecans into batter.
Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack. 1 hour. Remove cake from pan and let cool completely on rack before slicing.
Note: Let refrigerated butter sit at room temperature for 30 minutes; it should hold an indentation when pressed. If your eggs are cold, submerge them in warm water for 15 minutes.
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!