• Instructions for cake
• Preheat oven to 325 degrees 
• Grease and flour bundt pan 
• Place 4 tablespoons butter and chopped pecans on a sheet pan. Roast pecans until golden brown, about 8 - 10 minutes stirring halfway through. Remove from pan and allow to cool. 
  4 tbls butter, 1 ½ cups chopped pecans
• Whisk flour, salt, and baking powder in a bowl.
  3 cups flour, ½ teaspoon salt, 1 teaspoon baking powder
• Combine vanilla, bourbon and buttermilk in a separate bowl. 
  1 ½ teaspoon vanilla extract, 3 Tbls bourbon, 1 cup buttermilk
• Mix butter in a stand mixer until smooth and fluffy, turning almost white, Add in sugars and blend until smooth. Add eggs one at a time, mixing until just incorporated. Alternately add flour mixture and buttermilk mixture to butter mixture, beginning and ending with flour. 
  1 cup butter, 1 ½ cups sugar, 1 ½ cups packed brown sugar, 6 eggs
• Fold in toasted pecans. Pour batter into prepared bundt pan.  
• Bake at 325 degrees F for 65 to 70 minutes until dry crumbs remain on a toothpick.  While cake is baking make the glaze. 

Instruction for making glaze:

• Melt the butter and sugar in a small pan over medium heat until the sugar is dissolved. Add in the bourbon and heat until small bubbles appear around the edge of the pan. Add in vanilla and remove from heat. Allow to cool while the cake is baking. 
  12 Tbl. butter, 1 cup sugar, 3 Tbls. bourbon, 1 ½ Tbls. vanilla extract
• When cake is out of the oven, poke holes in the bottom of the cake with a wooden skewer. Pour the glaze over the entire bottom of the cake and allow to soak in. Let the cake cool in the pan for 20 minutes. Invert bundt pan and remove the cake from pan.