Ingredients:
Cake
3/4pound unsalted butter (3 sticks) room temperature
2-1/2cups granulated sugar
3/4cup brown sugar packed
7large eggs room temperature
1tbsp vanilla extract
1cup milk
3cups all-purpose flour
1tsp baking powder
1/2tsp salt
1/4tsp nutmeg optional
Toasted Pecans
2tbsp unsalted butter
2cups pecans chopped + extra for garnish
Glaze
1cup powdered sugar
1tbsp milk
1/2tsp maple extract or rum extract
Directions:
Preheat oven to 325°F. Grease and flour a 12-cup bundt cake or tube pan. Line rmmed sheet pan with parchment paper.
In a skillet over medium heat, melt 2 tbsp butter. Toss in chopped pecans and stir to coat. Heat pecans until fragrant and slightly browned, 2 to 3 minutes. Turn nuts out onto parchment lined baking sheet. Spread into a single layer to cool.
