1 cup pecans, chopped
1 cup Praline liqueur, divided
1 cup butter
1 tablespoon vanilla extract
1 pound dark brown sugar
5 eggs
1/4 cup milk
2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
Cheesecloth

Preheat oven to 300 degrees F. Grease 2 (9 x 5-inch) loaf pans.

Marinate pecans in 1/3 cup of liqueur. Cream butter, vanilla extract and sugar in large mixing bowl. Add eggs and milk. Sift flour, cinnamon and baking powder into mixture. Add pecans and liqueur. Pour into prepared pans. Bake for 60 to 70 minutes.

Cool and wrap in cheesecloth, then poke holes in top of bread with wooden pick. Pour 1/3 cup liqueur over each loaf. Wrap in foil or in airtight tin. Age 3 days in refrigerator.

Yield: 2 loaves