Break up the graham crackers and place into your food processor along with the nuts and sugar. Process until fine crumbs form.

Add the melted butter or margarine and pulse again until evenly incorporated.

Spray a 10- x four-inch (26- x 10-centimeter) loaf pan generously with cooking spray.

Spoon about half of the coating mixture into the pan and press it evenly across the bottom. Press the remaining mixture against the sides of the pan by using the back of a small spoon or a small rubber spatula, lifting and spreading the mixture to coat. Make sure to smooth out the coating on all sides and against the corners of the pan.

Place honey-glazed pecans into your food processor and chop coarsely.

Combine with brown sugar and cinnamon and set aside.

Place eggs and sugar into the bowl of your mixer fitted with the whisk attachment and beat until fluffy. Add juice, oil, and vanilla.

Slowly add dry ingredients and mix until well combined.

Carefully pour a bit less than half the batter into the pecan-coating-lined pan and gently smooth the surface. Sprinkle with the brown sugar filling and top with the rest of the batter, covering the filling completely. Bake for 50 minutes and remove from the oven.

Let the cake cool on a wire rack for 20 minutes. Use a small knife to dislodge the crunch coating at the corners and flip the cake over onto the rack. It should slide out of the pan easily. (If some of the coating remains in the pan after inverting, simply remove it and pat onto the uncovered areas of the cake while still hot.) Allow to cool completely.

Whisk glaze ingredients together until smooth.

Drizzle over cooled cake and top with honey-glazed pecans.