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1
Preheat oven to 350F.
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2
Spray 10-inch-diameter Bundt pan with nonstick spray; dust with flour.
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3
Sift 3 1/4 cups flour, baking powder, and salt into medium bowl.
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4
Using electric mixer, beat sugar, butter, and 2 teaspoons vanilla in large bowl until fluffy.
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5
Beat in eggs 1 at a time.
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6
Beat in flour mixture in 3 additions, alternating with milk in 2 additions.
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7
Transfer half of batter to prepared pan.
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8
Stir pecans, corn syrup, molasses, and 2 teaspoons vanilla in another medium bowl to blend.
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9
Stir in baking soda.
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10
Stir pecan mixture into remaining cake batter in bowl.
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11
Spoon pecan batter over batter in pan (do not swirl).
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12
Bake until tester inserted near center of cake comes out with dry crumbs attached, about 50 minutes.
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13
Transfer cake in pan to rack.
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14
Stir 2 teaspoons water and baking soda in small bowl to dissolve baking soda.
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15
Bring sugar, buttermilk, butter, and corn syrup to boil in heavy 6-quart saucepan over high heat, stirring to dissolve sugar and melt butter.
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16
Reduce heat to medium-high.
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17
Stir in baking soda mixture (glaze will bubble).
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18
Boil until sauce is golden and slightly thickened, stirring often, about 8 minutes.
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19
Remove from heat.
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20
Stir in bourbon and vanilla.
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21
Invert warm cake onto platter.
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22
Immediately brush 1 1/2 cups hot glaze over cake, allowing glaze to soak into cake.
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23
Cool cake completely.
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24
(Can be made 1 day ahead.
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25
Cover and let stand at room temperature.
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26
Cover and refrigerate remaining glaze.)
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27
Rewarm remaining glaze, stirring.
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28
Serve cake with ice cream and warm glaze.
