• Pre-heat the oven to 160°C/325°F.
• Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5- 7 minutes.
• Stir in the eggs, a one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.
• Add in the flour , powder milk and baking powder into the batter, alternating with the milk –until fully absorbed by the mixture.
• Then add , nutmeg, rum and vanilla extract
• Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
• Greased a 10  inch bottomed tube pan, then add chopped pecans 
• Pour batter into a bundt plan , on top of the pecans.
• Bake at 325 until a tester inserted into the center comes out clean, 55-60 minutes.  Remove from the oven.

Rum Glaze

• In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and simmer for 3-4 minutes stirring constantly to prevent any burns. Remove from heat and cool slightly.
• Poke little holes into the cake with a toothpick or skewer . Spoon the syrup over the cake and let it soak in. Let the cake cool to room temperature  before serving