Preheat the oven to 160°C fan / 180°C conventional. Grease and line the Tala 2lb Loaf Tin with baking paper. In a small bowl, stir the light brown sugar and ground cinnamon together. Set aside for now.
In a large bowl, cream the butter and golden caster sugar together until light and fluffy. Beat in the eggs one at a time, adding one tablespoon of the flour with each egg to stop the mixture from curdling.
Add the remaining flour and milk, and fold together to make a smooth mixture.
Fold in the chopped pecans.
Pour half of the cake mixture into the baking tin and spread it out into an even layer. Scatter half of the cinnamon sugar on top.
Dollop spoonfuls of the remaining mixture on top, then gently spread it out into an even layer being extra careful not to push the cinnamon sugar around too much underneath.
Scatter the rest of the cinnamon sugar on top, then use a knife or spatula to swirl through the layers just a couple of times. Be careful not to swirl too much otherwise the mixtures will start to blend together.
Bake for 60 - 70 minutes. The loaf cake should look golden brown, have risen and spring back when lightly pressed in the middle.
Leave to cool in the tin for 15 minutes, then lift out and place on a wire rack to cool completely.