For the Pound Cake:

1. Preheat oven to 175°C (350°F). Grease and flour a bundt or loaf pan.
2. Cream butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
3. Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.
4. Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. Alternate mixing: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with flour.
6. Fold in pecans: Gently stir in the toasted pecans.
7. Bake: Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted comes out clean.
8. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the Praline Glaze:

1. In a saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir continuously until smooth and bubbling.
2. Remove from heat and stir in vanilla extract and chopped pecans.
3. Let cool slightly, then pour over the cooled pound cake.