Like others, I eliminated the pecans and baked in a loaf pan. If you bake in a loaf pan, bump up the temp to 350 and cook for an hour.
I wanted a more lemony flavor, so I added a teaspoon of lemon extract, and I also added some cornstarch to the flour to make it cake flour. This is definitely a drier pound cake ... about the texture of a scone. But that's perfect for serving with strawberries and whipped cream, or some other fruit that's been macerated.