Preheat the oven to 350°F (175°C).

Melt the butter in a small saucepan over medium heat.

Add the pecan halves and salt. Stir to coat.

Spread the pecans in a single layer on a baking sheet and roast them for 8-10 minutes, stirring occasionally, until they are fragrant and slightly darkened.

Remove the pecans from the oven, allow them to cool slightly, then chop them coarsely.

Reduce the oven temperature to 325°F (165°C).

Grease and flour a 9x5-inch loaf pan.

Cream the softened butter and sugar in a medium mixing bowl until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Whisk the flour, baking powder, and salt together in a small bowl.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Stir in the vanilla extract and the chopped pecans.

Spread the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Once the cake has cooled, slice and serve as desired.