Butter Pecan Pound Cake with Maple Glaze

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

1cup powdered sugar

1tbsp milk

1/2tsp maple extract or rum extract

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.