1. Preheat the oven to 160°C/325°F/gas 3.
2. Make a very strong coffee by mixing 2 tablespoons of boiling water with the coffee granules. Set aside to cool.
3. In a large bowl beat the butter and sugar together until pale in colour.
4. Crack in the eggs, one at a time, beating them in after each addition making sure they are well incorporated before stirring in the coffee.
5. Sift over the flour and baking powder, and mix well until you have a batter. Make sure there are no traces of flour.
6. Stir in the milk and pecans and mix well.
7. Transfer the cake batter to the lined loaf tin and bake in the oven for 50 mins – 1 hour. The cake is cooked when a skewer comes out clean once inserted into the middle.
8. This is the crucial stage to ensure your cake stays moist. Whilst warm, poke lots of holes into the top of the cake and brush it with the Marsala, Tia Maria or more coffee. The cake will soak up the liquid so keep brushing it on until it's all finished. Remove the cake from the tin and leave to cool completely on a wire rack.
9. Before serving, dust well with icing sugar and decorate with more pecans.
Anjali’s Tip: If you fancy making a buttercream for this cake, beat together 150g softened unsalted butter with 300g icing sugar and 1 tablespoon of very strong coffee. Generously spread it over the cake for an indulgent treat.