Grease and flour the bottoms of three 20cm layer pans. Preheat oven to 180 degrees C.
Melt 60g butter or margarine in a heavy frypan over medium heat. Add pecans and brown for 10 to 15 minutes, stirring frequently.
Cream 260g butter or margarine in large mixing bowl. Gradually add 2 cups white sugar and cream until light and fluffy with mixer on high speed. Blend in eggs one at a time, beating well on medium speed after each addition. Sift together flour, baking powder and 1/2 teaspoon salt. At low speed add sifted ingredients alternately with milk and vanilla essence, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups of the toasted pecans. Pour batter into pans.
Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in centre.
To make icing: Cream 65g butter in mixing bowl. Add 1 teaspoon vanilla essence, 1/4 teaspoon salt, icing sugar and cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream. Blend remaining 2/3 cup pecans into icing. Fill and ice the cake.