Preheat the oven to 325 degrees.

Line a baking sheet with parchment paper. Place 1 1/2 cups of chopped pecans. Bake for 10 minutes. Shake the baking sheet about halfway through cooking.

In a medium size bowl, stir together gluten-free flour, baking powder, and salt.

In the bowl of a stand mixer, add the butter, shortening, brown sugar, vanilla, and sour cream. Beat on medium speed for 4 minutes. Scrape down the sides of the bowl as needed. Mix in the psyllium husk and beat for an additional minute.

Beat the eggs in one at a time until they are thoroughly incorporated. Scrape the sides of the bowl in between.

Turn the mixer on low and add the flour mixture a little at a time. Be sure to scrape the bowl in between to ensure the flour is mixed.

Use a spatula to stir in 1 cup of chopped pecans.

Pour the batter into the Bundt pan. Be sure the batter is level in the pan.

Bake for 75-80 minutes until a toothpick inserted in the center comes out clean.

Remove from oven. Place the Bundt pan on a wire rack and allow it cool for 10 minutes in the pan. The cake should pull away from the sides.

Turn the cake out onto a cake plate and allow it to continue cooling.

To make the icing, place butter, sugar and milk into a sauce pan.

Heat until the butter is melted. Bring the mixture to a boil. Boil for 1 minute, stirring constantly.

Remove from heat and add the vanilla and confectioners' sugar.

Continue to stir until all of the lumps are gone. This will take several minutes.

Stir in the pecans and continue stirring. The icing will begin to thicken. Lift your spatula to see if the icing is the right consistency for pouring over the top. If it's still too runny, continue stirring and allow the icing to cool longer.

Slowly pour it over the cake.

Garnish with half pecans.

Serve.