1-1/4 cups granulated sugar
1-1/4 cups light brown sugar, packed
6 eggs
1 Tbsp vanilla extract
1-1/2 tsp baking powder
1/4 tsp salt
4 cups all-purpose flour, divided
1 cup whole milk
4 cups chopped pecans
Preheat oven to 325ºF. Grease and flour a 10-inch tube pan. Set aside. Beat butter in a heavy-duty stand mixer until creamy, about 2 minutes. Add sugars and continue to mix 3 to 5 minutes, until light and fluffy. Add eggs one at a time, beating just until blended. Add vanilla extract. Combine baking powder, salt and 3-3/4 cups flour. Add flour mixture to butter mixture alternately with milk. Beat at low speed just until blended after each addition. Toss chopped pecans with remaining 1/4 cup flour. Stir into batter. Pour batter into prepared tube pan. Bake for 75 to 90 minutes, until a wooden pick inserted comes out clean. Check cake at one hour and cover with foil if starting to brown. Cool pan on a wire rack for 15 minutes. Remove cake from pan and cool completely on a wire rack. Store in an air-tight container.