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.