Heat syrup until boiling, and pour it into a rectangular oven proof dish that is about 2 inches deep, with dimensions of about 6 X 10 .
Cream butter and sugar til fluffy. Beat in egg.
Sift flour, baking powder and salt, and add to butter mixture, alternating with additions of the milk.
Pour batter into the hot syrup.
Bake at 375 F for 25 - 30 minutes, or until a toothpick inserted in center comes out clean.
Cool cake 10 minutes, and heat a platter. Run a knife around the edges to loosen it. Flip the cake onto the heated platter. Dot the top with the pecan halves and cut into portions. Serve warm with whipped cream.