Preheat the oven to 350 degrees F and prep a 9*5 loaf tin by greasing it, dusting with flour and tapping out the excess.
Dry roast the pecans in a small saucepan on medium heat, moving them around until they darken and smell toasty
Add the maple syrup and cook, stirring frequently until it is fully absorbed into the nuts
Remove from the saucepan immedately and on to a clean board or piece of parchment paper and let cool.
Toss with 1 tbsp of all purpose flour before adding to the cake to prevent sinking.
Whisk the flour, baking powder, baking soda and salt together in a small bowl and set aside
Measure your maple syrup, milk and vanilla extract directly into a measuring cup and set aside
Beat the butter and sugar on medium speed till fluffy and well combined
Add the eggs one by one beating for about a minute after each addition
With the mixer on low add half the flour, then the wet ingredients in your measuring cup then the remaining flour and mix until just combined. DO NOT over mix!
Now gently fold in most of your maple pecans - reserve some for the top.
Pour the batter into your prepared cake tin, scatter the remaining pecans on top
Bake for 35-45 minutes, mine was completely done at 35, a skewer inserted in the middle should come out clean
Let cool in the tin for 5 minutes then invert on to a plate and drizzle with additional maple syrup if desired.
The cake keeps well tightly wrapped and at room temperature for up to 4 days and tastes even better the day after it is made.