• Preheat the oven to 350º. Generously butter and flour a 12 cup bundt pan.

Cake:

• In the bowl of an electric mixer, beat the butter on medium-high speed until light and creamy, about 5 minutes. Add sugar and continue to beat for 2 minutes, it should be light and fluffy. Add eggs one at a time, beating well after each. Add in the vanilla.
• In a separate bowl, whisk together the flour, baking powder, soda and salt.
• Turn the mixer to low and add the flour mixture in three additions, alternating with buttermilk, starting and ending with the flour. Don’t over mix. Stir in the pecans and pour into the prepared pan.
• Bake for 52-55 minutes until a wooden skewer comes out with only a few crumbs. Let it cool on a wire rack for 20 minutes. Use a small offset spatula, or knife to go around the edges of the pan to make sure it doesn’t stick to the pan. Invert onto a wire rack to cool.
• While it is cooling, make the frosting.

Frosting:

• In a light colored saucepan, heat butter over medium heat until it begins to turn brown. Remove from heat and pour it into a glass bowl. (If you leave it in the saucepan, it will continue to cook and burn)
• Add the sweetened condensed milk, powdered sugar and vanilla and whisk until smooth. While the glaze is still warm, pour it over the cake and immediately sprinkle the pecans over the frosting.
• If the frosting is too thick to pour, add a tablespoon of milk.
• Let the frosting set before cutting, about 30 minutes.