Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture alternately with milk, starting and ending with the flour mixture. Stir in vanilla extract.
Fold in chopped pecans and pour the batter into the prepared bundt pan.
Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.
If using, whisk together the powdered sugar and milk to make the glaze and drizzle over the cooled cake.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 30 minutes
Kcal: 530 kcal per serving | Servings: 12
