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1
Butter and flour a 12-cup tube pan or Bundt pan.
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2
Position oven rack in the lower third of the oven; preheat to 325.
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3
Add flour, sugars, baking powder, and salt in the bowl of a stand mixer with the paddle attachment, then add in the butter.
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4
Beat on the lowest speed for about 2 minutes, until the ingredients are well combined.
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5
Combine the remaining batter ingredients, except the pecans in a bowl; mix well.
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6
Increase mixer speed to medium and add 1/3 of the liquid ingredients; mix for 2 minutes, then stop and scrape down the bowl and beater.
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7
Add another third of the liquid, beat for 2 minutes, then scrape again.
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8
Finally, add the remaining liquid and beat and scrape as before.
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9
Use a large rubber spatula to give the batter a final stir; fold in the floured pecans, thend scrape the batter into the prepared pan; smooth the top.
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10
Bake for 65-75 minutes, or until a pick comes out clean.
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11
Cool cake in the pan on a rack for 10 minutes, then invert onto the rack to finish cooling.
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12
Just before serving, dust the cake generously with powdered sugar.
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13
*Almond Rum Pound Cakesubstitute chopped blanched whole almonds for the pecans and white rum for the bourbon; add 1 teaspoon almond extract along with the vanilla extract.
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14
*Hazelnut Dark Rum Pound Cakesubstitute coarsely ground unblanched hazelnuts for the pecans and dark rum for the bourbon.
