Preheat the oven to 325 F.

Thoroughly grease your 10 inch/12 cup bundt pan (see notes above on what to grease with). Set aside.

Whisk together the flour, baking powder and salt. Set aside.

Using an electric mixer, cream the butter. Then add one cup of sugar and beat on medium high speed until fluffy. Add the next 2 cups of sugar while beating. The mixture will become almost dough-like, not at all fluffy.

With the mixer on medium speed, add the oil in a thin stream. When it is all added, increase the speed to medium high and beat until fluffy.

Add the eggs one at a time, beating after each addition. Be sure to scrape down the sides and bottom of the bowl as needed.

Beat in the vanilla.

Add the flour mixture and milk on low speed in 4 and 3 additions, respectively, alternating, beginning and ending with the flour mixture. When the last flour addition is about half mixed in, add the pecans. Finish with folding by hand to ensure everything is completely incorporated without over-beating.

Scrape the batter into the prepared bundt pan and smooth the top.

Bake for 70-80 minutes, or until the cake pulls away from the sides of the pan and a cake tester inserted into the center of the cake comes out clean or with only a few crumbs attached.

Let the cake cool on a cooling rack in the pan for 15 minutes.

Carefully turn the cake out onto a parchment lined cooling rack. Let cool completely before glazing.